Directions:

Soak the Tapioca: In a small bowl, cover the tapioca pearls with water and let them soak for 45-60 minutes.

Heat Milk and Sugar: Combine the milk and ¾ cup of sugar in a large saucepan. Heat over medium until it simmers gently.

Cook the Tapioca: Drain the tapioca and add it to the simmering milk. Reduce heat and let it simmer gently, stirring often, until the tapioca is translucent, about 15-20 minutes.

Temper the Eggs: In a medium bowl, beat the eggs with the remaining ¾ cup sugar. Gradually add about half of the hot tapioca mixture to the eggs, a little at a time, to temper the eggs.

Thicken the Pudding: Pour the egg mixture back into the saucepan with the rest of the tapioca. Cook over low heat, stirring continuously, for 3-5 minutes, until the pudding thickens.

Add Vanilla: Remove from heat and stir in the vanilla extract.

Chill and Serve: Transfer the pudding into serving dishes and refrigerate until cool.