Vanilla Bean Tapioca Pudding - tapioca

Method

• 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.