I lost my mother’s recipe years back and had been searching for a good replacement without any luck

First, soak the tapioca.

What you need:

Quantity of Ingredient

A quarter cup of tiny pearl tapioca

Sugar, white, 3/4 cup

Four cups of milk, whole or 2%

Three eggs

A little salt

Optional: 1 teaspoon of vanilla essence

Garnish with ground cinnamon or nutmeg, if desired.

Instructions:

First, soak the tapioca.

Mix the tapioca pearls with just enough cold water to cover them in a medium bowl.

If the packaging doesn’t specify how long to soak the tapioca, give it at least 30 minutes.

2. Get the Pudding Mixture Ready.

mix the milk, eggs, salt, sugar, and spices in a heavy-bottomed pot and whisk to mix.

After the tapioca pearls have soaked, drain them and put them in the pot with the pudding ingredients.

To avoid the tapioca from sticking to the pan, bring the mixture to a moderate boil in a saucepan over medium heat while stirring regularly.

Make the Pudding.

Turn the heat down to low and simmer, stirring occasionally, for 15 to 20 minutes after the mixture boils.

When the tapioca pearls become transparent and the mixture thickens to a pudding-like consistency, continue cooking the pudding.

Take the pan from the stove and, if using, whisk in the vanilla essence.

4. Present and Garnish

Serve the tapioca pudding immediately or divide among many dishes.

Allow the pudding to cool somewhat before serving, or chill it in the refrigerator for a few hours for a chilled dessert.

Grind some cinnamon or nutmeg and sprinkle it on top of each dish, if you want.