Step 1

Place tapioca pearls in a bowl and fill with water.

Step 2

Stir the tapioca around and drain.

Step 3

Refill the bowl with water and allow to sit for at least 7 hours and up to overnight.

Step 4

Drain the tapioca and set aside.

Step 5

In a large saucepan mix milk and 3/4 cup of the sugar.

Step 6

Over medium heat, bring milk and sugar to a simmer.

Step 7

When little bubbles start forming around the edges of the pan, add the tapioca and reduce the heat to maintain just a simmer.

Step 8

Continue to simmer for 25 minutes, or until tapioca balls are mostly clear, stirring frequently.

Step 9

In a bowl, combine eggs and remaining 3/4 cup of sugar.

Step 10

Temper the eggs by mixing small amounts of the hot mixture (about 1/4 cup at a time), until half of the hot mixture has been incorporated.

Step 11

Add egg mixture back to the pan and stir well.

Step 12

Cook and stir constantly for 2 minutes or until the pudding is thick.

Step 13

Remove from heat and add vanilla.

Step 14

Transfer to a bowl, cover with plastic wrap and chill.