Directions

1. In a medium bowl, soak the tapioca pearls in 1 cup of whole milk for about 30 minutes until they soften.

2. In a medium saucepan, combine the soaked tapioca (with the soaking milk), remaining 1 cup of whole milk, granulated sugar, and salt. Heat over medium heat, stirring frequently, until the mixture begins to simmer, about 5-7 minutes.

3. Once simmering, reduce heat to low and continue to cook, stirring constantly, for another 10-15 minutes or until the tapioca pearls become translucent and the mixture thickens slightly.

4. In a separate bowl, whisk together the egg yolks and a few tablespoons of the warm tapioca mixture to temper the yolks. Gradually stir the tempered egg yolks back into the saucepan with the tapioca, cooking for an additional 2-3 minutes until thickened. The pudding should coat the back of a spoon.

5. Remove the saucepan from heat and stir in the vanilla extract, ground cinnamon, butter, and a pinch of nutmeg until the butter melts completely and the mixture is smooth.

6. Let the pudding cool slightly, then transfer to serving dishes. Cover with plastic wrap to prevent a skin from forming and refrigerate for at least 1 hour or until set and chilled, if desired.