Vanilla Bean Tapioca Pudding

Directions

Put the tapioca and water in a medium mixing, cover with a piece of plastic wrap, and refrigerate for overnight.

Drain the tapioca in a colander.

Add the tapioca, milk, vanilla beans with the pods and salt into a large sauce pan.

Bring to a boil, and reduce heat to very very low.

Cook for two hours, stirring occasionally.

Add the egg yolk, butter and sugar into a small bowl, and whisk until smooth.

Slowly stir in about 1 cup of tapioca into the egg mixture.

Return this into the remaining tapioca in the saucepan.

Cook for another 15 minutes, stirring once or twice.

Transfer the pudding to 4 individual ramekin dessert dishes or a big serving bowl.

Cover with plastic wrap.

Let cool in a ice bath for about 10 to 15 minutes.

Keep the pudding refrigerated until chilled, at least 3 hours or overnight.