Childhood Tapioca Pudding

Hey, Whiskers!

Somehow tapioca pudding became a defining texture and memory of my life. Whenever I speak about it the memories that arise are great ones. The texture play is one of my favorite aspects of the pudding. While making tapioca from scratch seems complicated, the process was actually quite simple you just need tapioca pearls, water, and time. Now I think the minimum is at least two days I happened to get busy and left mine in water for like a week and they came out amazing so, don't stress so much about the time. The actual putting together part requires some arm work but the results are absolutely worth it. Before you eat it after chilling it do take it out at least 15 minutes before so the pudding can relax and you can get the whole effect. That's all get to making this delicious childhood memory.

Ingredients

• 1/2 Cup Small Pearl Tapioca
• 1 Cup Filtered Water
• 2 Cups Whole Milk 
• 2 Large Egg Yolks
• 1/2 Cup Sugar
• 1/8 teaspoon Sea Salt
• 1 teaspoon vanilla

Instructions

1. Soak tapioca pearls in water for 24-48 hours at least
2. Add 1 cup whole milk and soak for 15 more minutes.
3. Vigorously whisk remaining milk, egg yolks, sugar and salt until yolks are completely incorporated. Transfer to a 3-quart pot over medium/low heat.
4. Add tapioca mixture. (liquid and pearls)
5. Heat and stir frequently for 15 minutes. Do not walk away from pot and stir almost constantly the last 5 minutes
6. Remove from heat and stir in vanilla.
7. Transfer to airtight container. Refrigerate 4+ hours. Tapioca will thicken more as it cools.

Serve room temperature with preferred topping, you can eat it cold but the texture is best when it has had a moment to relax from the cold.