This version trumps any store-bought version! My nana's favorite

4. To prevent the eggs from being cooked, temper them by gently adding a cup of the heated milk mixture while whisking continuously.

5. Put the egg-milk mixture back into the pot and add the remaining tapioca and milk. After 5–7 minutes of stirring, the mixture should have thickened and come to a mild boil.

Sixth, whisk in the vanilla essence after taking the pan from the stove.

7. For a warm serve, allow the pudding to cool slightly; for a cold dish, chill in the fridge. As it cools, the pudding will keep getting thicker.

Tips and Variations:

- Is it vegan? Sure thing. If you prefer almond or coconut milk, you can use it instead of whole milk.

- Incorporate 1/4 cup of cocoa powder into the sugar and eggs mixture to make chocolate tapioca pudding.

- If you can't get small pearl tapioca, you may use instant tapioca instead; just make sure to soak it for the recommended amount of time.

Keep in mind that constantly stirring the mixture while it thickens in the pan is the secret to lump-free cooking.

- A Make two batches of tapioca pudding and put each serving in the fridge for a sweet treat or simple mid-week pick-me-up; it tastes just as good the following day.

PAID LISTING

A delicious and easy homemade tapioca pudding is ready for you to enjoy. Ideal for indulging oneself or sharing with beloved ones. Savor it!