Ingredients:
1/2 Cup small pearl tapioca
3 cups whole milk
1/4 teaspoon salt
2 large eggs
1/4 cup Sugar
1 teaspoon vanilla extract
Instructions:
Cook the Tapioca Pearls:
Combine milk, tapioca pearls and salt in a pot on medium-high heat. Stir while bringing to simmer. Lower the heat and cook, adding sugar gradually until the tapioca pearls have plumped up and thickened.
Depending on the type of brand of tapioca you are using (and if you've pre soaked), this could take anywhere from 5 to 30 minutes of cooking at a very low temperature.
Stir occasionally so the tapioca doesn't stick to the bottom of the pan.
Temper:
Beat eggs in a separate bowl. Take the sago pudding off of the heat and SLOWLY stir some of the egg mixture into the sago pudding. This is to avoid curdling.
Increase the heat to medium and stir for a few minutes until you get a thick pudding consistency.
*Don't let the mixture boil as the custard may curdle.
bring the pudding off of the heat.
Stir in the vanilla extract.
Serve either warm or chilled.
Serving options: Add in other dried fruits or garnish with sprinkled of cinnamon and sugar.