Vanilla Tapioca Pudding

1. 1

   In a medium, heavy saucepan, whisk the eggs with the sugar, tapioca and vanilla bean and seeds until the mixture is pale yellow.

2. 2

   Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly.

3. 3

   Simmer, whisking, until the mixture is very thick, about 10 minutes.

4. 4

   Discard the vanilla bean.

5. 5

   Whisk in the vanilla extract.

6. 6

   Pour the pudding into a heatproof dish and let cool for 2 hours before serving.

7. 7

   Alternatively, cover the pudding and refrigerate overnight, then serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.