Small pearl tapioca is the star here, softened slowly in milk until each pearl turns glassy and tender, then folded into a silky custard built from whisked eggs and sugar. The tempering step is key: hot tapioca gets ladled into the eggs bit by bit, so the pudding thickens into something rich and spoonable without ever scrambling. A finish of vanilla rounds out the flavor, and pressing plastic wrap right onto the surface keeps it smooth and skin-free as it cools. Serve it slightly warm for a cozy, custardy bite, or chill it a couple hours for a firmer, old-fashioned set. Simple, comforting, and made from straightforward pantry staples, this one is a solid pick for a gluten free dessert rotation.
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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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