Small pearl tapioca cooks down into those signature glossy little beads, simmered gently until each one turns translucent and tender. Eggs and sugar get whisked into a pale, silky mixture, then tempered slowly so the whole pudding turns thick and custardy without a single lump. A splash of vanilla stirred in at the end rounds out the flavor with warm, sweet depth. Chill it until set for that classic spoonable texture, or spoon it up warm if you can't wait. Either way, it's a nostalgic, comforting dessert that works beautifully for a lactose free table. Simple pantry staples and a little patience are really all this one asks of you.
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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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