Recipe

Method

1. Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow simmer in a heavy pot and cook for 1 hour, stirring often.

2. Add the sugar and salt. Bring to a simmer being careful not to let the tapioca stick to the bottom of the pan

3. Put the yolks into a bowl and stir in some (4-5tbsp. added gradually) of the tapioca mixture to temper the eggs

4. Then add yolks to the pan while stirring. Pour into a bowl and serve.

Serve warm or chilled with your choice of toppings.

Recipe Tester Notes: When we made this it was enough for 2 servings each and it all got eaten (it is just that good). The key to this recipe is to closely watch the mixture during cooking remembering to stir regularly during step 1 and constantly during step 2. It is also absolutely necessary to temper the eggs properly as if this is not done the mixture will split. Add a small amount of tapioca in at a time, the idea is to gradually increase the temperature of the eggs so they don't overheat when added and split from the main mixture. It is not hard but just requires concentration and a little care, we hope you will agree it is well worth it when you taste the result.