Tapioca Pudding

Instructions

1. Soak the tapioca
   In a medium saucepan, soak the tapioca pearls in 2 cups of cold water for 30 minutes. Do not drain after soaking.
2. Cook the tapioca base
   Add milk, salt, and sugar to the saucepan with the soaked tapioca. Place over medium heat and bring to a simmer, stirring frequently to prevent sticking. Cook until the tapioca pearls become translucent, about 15-20 minutes.
3. Prepare the egg mixture
   In a small bowl, beat the egg yolks. Slowly whisk in 1/2 cup of the hot tapioca mixture to temper the eggs. Then gradually add the egg mixture back into the saucepan, stirring constantly.
4. Thicken the pudding
   Cook for an additional 3-5 minutes over low heat until the pudding thickens to desired consistency, stirring constantly. Remove from heat and stir in vanilla extract and butter until fully incorporated.
5. Add egg whites (optional)
   For a lighter texture, beat the egg whites until soft peaks form. Gently fold the beaten egg whites into the pudding while it's still warm.
6. Serve and garnish
   Pour the pudding into individual serving dishes. Sprinkle with cinnamon if desired. Serve warm or refrigerate for at least 2 hours to chill. Garnish with fresh berries and a drizzle of honey or maple syrup before serving.