Best and Easiest Tapioca Pudding

1. 1

   Everything but the eggs go into a large saucepan.

2. 2

   Stir the saucepan mixture and let it sit for 45 min.

3. 3

   In a separate bowl, mix the eggs into a scramble.

4. 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.

5. 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.

6. 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.

7. 7

   If you burn the bottom, as can happen with heated milk dishes, do not scrape the bottom; switch saucepans!

8. 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.

9. 9

   When it doesn't slosh when you jostle it in the refrigerator, take it out, as it is ready to serve.

10. 10

    Serving suggestion: a drizzle of chocolate sauce and/or banana slices!

* Per serving · 4 servings · Values may vary.