You can use instant, quick, small or large tapioca pearls: whatever. If not instant, soak 2-8 hrs, depending on your patience:apathy ratio. You can also add more milk fat if you want to, substituting half and half or cream for part of the milk. If you go less than whole milk, though, the final product will be waterier.
serves 4, or you 2-6 times
1/2 cup Tapioca Pearls, soaked as per your needs, or instant
3 cups Whole Milk
1/4 tsp Salt
1/2 cup Sugar
1-3 tsp Vanilla (up to you, eh?)
-Combine your tapioca, milk, salt and sugar in a pot. Bring to a simmer, stirring often to constantly. Simmer 5 minutes.
-Beat eggs in a separate bowl. Slowly temper eggs with hot milk mixture: dribble hot milk into eggs, whisking or stirring extremely well. This equalizes the temperature of the eggs with the milk, without scrambling them.
-Put the whole deal back in the pan, and over medium heat, stirring constantly, "cook til thickened". If you under-cook it, no worries, your pudding will be a little thin. If you over-cook it, you have scrambled eggs, despite your careful tempering. Basically, if you feel like it's just about to simmer again and your spidey-sense is telling you you're about to screw it up, then it's probably perfect. It'll be a nice pudding-y consistency, too.
-Remove from heat, and stir in vanilla. Eat some warm. Put the rest into a bowl or bowls and put it in the fridge. -Eat as breakfast, lunch, and/or dinner.
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