I remember this recipe from grandma’s kitchen, and I love making it because it’s so tasty and easy

INSTRUCTIONS:

• 1st Step – Place the tapioca pearls in a bowl and cover them with cold water. Let them soak for about 30 minutes to soften. Drain any excess water before using.
• 2nd Step –  In a medium saucepan, combine the whole milk, granulated sugar, and a pinch of salt. Stir the mixture over medium heat until the sugar is dissolved and the milk begins to simmer. Be careful not to let it boil.
• 3rd Step –  While the milk mixture is heating, whisk the egg yolks in a separate bowl until smooth. Once the milk mixture is hot, gradually pour a small amount of it into the bowl with the egg yolks, whisking continuously. This process helps prevent the eggs from curdling when added to the hot milk.
• 4th Step –  Gradually pour the tempered egg mixture back into the saucepan with the remaining hot milk mixture, stirring constantly. Add the soaked tapioca pearls to the saucepan and reduce the heat to medium-low.
• 5th Step –  Cook the pudding, stirring frequently, until it thickens and the tapioca pearls become translucent. This typically takes about 10-15 minutes. Be patient and keep stirring to prevent the tapioca from sticking to the bottom of the pan.
• 6th Step –  Once the pudding has thickened to your desired consistency and the tapioca pearls are fully cooked, remove the saucepan from the heat. Stir in the vanilla extract until well combined. The vanilla adds a warm, aromatic flavor to the pudding.
• 7th Step –  Transfer the tapioca pudding to serving dishes or a large bowl. Let it cool slightly before covering it with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.
• 8th Step –  Refrigerate the pudding for at least 1-2 hours, or until chilled and set. Once chilled, spoon the Homemade Tapioca Pudding into individual serving bowls. Garnish with a sprinkle of cinnamon, nutmeg, or fresh fruit if desired. Serve and enjoy this creamy and comforting dessert!