1 Qt whole milk
¾ cup sugar
½ cup small pearl tapioca (not the quick cooking stuff)
2 eggs (farm pastured for great nutrition)
½ tsp vanilla
pinch sea salt
1. Stir together the milk, sugar and tapioca in a crock pot. Cover and cook on high for about 1½-2 hours. You can stir occasionally as you walk through the kitchen. Or not. No biggie. Do watch to make sure it doesn't get to boiling though or you may have a mess to clean up. It will depend on the cooker in use.The tapioca will get soft and start to thicken.
2. In a small bowl, whisk together the eggs, vanilla and salt. Temper the eggs by slowly whisking in ½ cup of the tapioca mixture. Do that twice more with two more half cupfuls. Then whisk the egg mixture into the tapioca until well combined. Cover and cook for 15-20 minutes longer until the pudding is nice and thick. Portion into single serving containers and chill in the fridge.
3. Cover with a piece of plastic wrap to avoid a skin. Enjoy cold or warm, plain or with whipped cream!