My Nana and aunties used to make this when I was young, but it turns out the recipe was never written

This recipe yields a classic, comforting Tapioca Pudding with small, translucent pearls suspended in a rich, creamy custard base. The use of Half & Half, milk, and tempered eggs ensures a smooth, silky texture and deep flavor.

Classic Creamy Tapioca Pudding

Ingredients:

How To Make Classic Creamy Tapioca Pudding:

1. Step 1: Soak Tapioca: In a medium bowl, combine 1 cup of cold water and the tapioca pearls. Let them soak for at least 30 minutes.
2. Step 2: Heat Milk and Half & Half: In a medium saucepan, combine the Half & Half and milk. Heat over medium heat until the mixture is steaming but has not yet boiled.
3. Step 3: Add Tapioca and Sugar: Drain the soaked tapioca and add the pearls to the heated milk mixture. Stir in the sugar and salt. Cook over medium heat, stirring frequently, until the mixture has thickened and the tapioca pearls are translucent.
4. Step 4: Temper Eggs: In a small bowl, lightly beat the eggs. Gradually add a small amount (about 21​ cup) of the hot tapioca mixture to the beaten eggs, whisking constantly. This step is crucial to prevent the eggs from scrambling.
5. Step 5: Combine and Cook: Pour the tempered egg mixture back into the saucepan with the tapioca mixture, stirring constantly. Cook over medium heat until the pudding thickens further. Do not let it boil.
6. Step 6: Finish, Cool, and Serve: Remove the saucepan from the heat and stir in the vanilla extract. Transfer the pudding to a large bowl or individual serving dishes. Allow it to cool to room temperature, then cover and refrigerate for at least 2 hours before serving.