This pudding builds its comfort-food texture the old-fashioned way: small pearl tapioca simmered slowly in whole milk until each pearl turns glossy and translucent, then thickened with eggs into a silky, spoon-coating custard. A splash of vanilla extract rounds out the flavor with warm, aromatic depth, and the slow tempering step keeps the texture smooth rather than curdled or grainy. Chilled until set or served slightly warm, it's the kind of nostalgic, creamy dessert that spoons up in soft, pillowy bites with just a touch of chew from the pearls. It's a solid pick for anyone watching added sugar, letting the milk and vanilla carry the flavor instead of leaning on a heavy sweetened base. Simple pantry staples, a hands-on stovetop method, and that classic old-fashioned texture make this one worth keeping on repeat.
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Combine the tapioca pearls, milk, and salt in a medium saucepan. Let stand for 5 minutes to begin softening the pearls.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture just comes to a gentle simmer and the pearls begin to turn translucent at the edges, about 10–12 minutes. Do not let it boil hard.
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