Directions:
- Preheat your oven to 350°F (175°C).
- In a medium saucepan, combine the tapioca and milk. Let it sit for about 5 minutes to soften the tapioca.
- Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, until the tapioca is transparent.
- In a separate bowl, beat the eggs and sugar together until well combined.
- Slowly add a small amount of the hot tapioca mixture into the egg mixture to temper it, stirring constantly to prevent the eggs from curdling.
- Gradually pour the tempered egg mixture back into the saucepan with the rest of the tapioca, stirring continuously.
- Remove the saucepan from heat and stir in the vanilla extract and salt.
- Pour the mixture into a buttered 1.5-quart baking dish and sprinkle with ground nutmeg, if desired.
- Bake in the preheated oven for 20-25 minutes, or until the pudding is set and the top is lightly golden.
- Let the pudding cool slightly before serving.
Variations & Tips:
- For a richer flavor, substitute some of the milk with cream.
- If you’re looking for a dairy-free version, coconut milk is a delightful alternative.
- For a fruity twist, add a layer of your favorite jam or fresh berries to the bottom of the baking dish before pouring in the tapioca mixture.
- For a spiced version, a pinch of cinnamon alongside the nutmeg adds a lovely warmth.
