I remember this recipe from grandma's kitchen, and I love making it because it's so tasty and easy

Tapioca pudding is one of those comfort foods that brings a sense of nostalgia and warmth to any occasion. It's a timeless dessert that has graced the tables of families for generations, and its delicate balance of creaminess and subtle sweetness is beloved by many. Whether it's served at a family gathering or as a simple treat after a long day, tapioca pudding has a way of transporting us back to the simpler times of childhood. In an age where elaborate desserts and complex flavors reign supreme, tapioca pudding serves as a humble and comforting reminder of the beauty in simplicity.

For me, tapioca pudding holds a special place in my heart. I remember my grandmother's kitchen, where the smell of vanilla and cinnamon would fill the air as she stirred a pot of creamy tapioca pudding on the stove. It was her go-to dessert for any family celebration, and she took great pride in making it from scratch. As a child, I would watch in awe as she expertly combined the ingredients, transforming them into a luscious, velvety pudding. To this day, the taste of tapioca pudding takes me back to those precious moments spent with my grandmother. I encourage you to save and make this recipe, so you too can create cherished memories with your loved ones, all while enjoying a bowl of delicious homemade tapioca pudding.

1/2 cup small pearl tapioca
2 cups whole milk
1/4 teaspoon salt
1/3 cup granulated sugar
2 large eggs, beaten
1 teaspoon pure vanilla extract
Ground cinnamon or nutmeg for garnish (optional)

Rinse the tapioca pearls under cold water and drain. In a medium saucepan, soak the tapioca pearls in 1 cup of the whole milk for 30 minutes.

After soaking, add the remaining 1 cup of milk, salt, and sugar to the saucepan. Stir to combine.

Over medium heat, bring the mixture to a simmer, stirring frequently to prevent sticking. Reduce heat to low and continue to cook, stirring constantly, for 10-15 minutes or until the tapioca pearls become translucent and the mixture thickens.

Remove the saucepan from heat. In a separate bowl, gradually add a small amount of the hot tapioca mixture to the beaten eggs to temper them. Stir the egg mixture back into the saucepan with the tapioca.

Return the saucepan to medium-low heat and cook, stirring constantly, for an additional 2-3 minutes or until the pudding thickens further.

Remove from heat and stir in the vanilla extract.

Transfer the pudding to individual serving dishes or one large serving bowl. Allow the pudding to cool for a few minutes, then cover with plastic wrap and refrigerate until chilled.

Before serving, sprinkle with ground cinnamon or nutmeg if desired. Enjoy your homemade tapioca pudding!