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1
Everything but the eggs go into a large saucepan.
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2
Stir the saucepan mixture and let it sit for 45 min.
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3
In a separate bowl, mix the eggs into a scramble.
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4
After 45 minutes, heat the saucepan on medium low (up to medium depending upon your level of patience and love for constant stirring) stirring fairly frequently.
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5
When the tapioca pearls become soft and not starchy, then you want to ladle, 1/4 cup at a time, about a cup and a half of the heated mixture into the bowl of eggs, stirring after every ladleful.
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6
Put the egg mixture into the saucepan with the rest of the mixture, and stir fairly frequently until the mixture thickens and feels like a bit of very light work to stir.
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7
If you burn the bottom, as can happen with heated milk dishes, do not scrape the bottom; switch saucepans!
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8
Pour the mixture into decorative dessert glasses, or, if you are feeling less festive and are serving starving kids (so they say), put it all into a large casserole dish to cool in the refrigerator.
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9
When it doesn't slosh when you jostle it in the refrigerator, take it out, as it is ready to serve.
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10
Serving suggestion: a drizzle of chocolate sauce and/or banana slices!
