Place ½ cup quick-cook tapioca (I like Kraft Minute Tapioca), 3 cups of milk, and ¼ tsp salt in a small pot. Turn heat on high, and stir constantly until boiling (about 10 minutes). Reduce heat to the lowest simmer possible, then slowly stir in ½ cup sugar. In a separate bowl, mix 2 eggs, then slowly add a little of the tapioca mixture to the eggs (to avoid curdling). Pour egg mixture into the hot tapioca mixture, stirring for a few minutes until thickened. Remove from heat, then cool for 15 mins and add 1 tsp vanilla extract. This recipe is from Simply Recipes, www.simplyrecipes.com. (Jan. 2013)
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