Vanilla Bean Tapioca Pudding

Directions

1. 1
   Put the tapioca and water in a medium mixing, cover with a piece of plastic wrap, and refrigerate for overnight.
2. 2
   Drain the tapioca in a colander.
3. 3
   Add the tapioca, milk, vanilla beans with the pods and salt into a large sauce pan.
4. 4
   Bring to a boil, and reduce heat to very very low.
5. 5
   Cook for two hours, stirring occasionally.
6. 6
   Add the egg yolk, butter and sugar into a small bowl, and whisk until smooth.
7. 7
   Slowly stir in about 1 cup of tapioca into the egg mixture.
8. 8
   Return this into the remaining tapioca in the saucepan.
9. 9
   Cook for another 15 minutes, stirring once or twice.
10. 10
    Transfer the pudding to 4 individual ramekin dessert dishes or a big serving bowl.
11. 11
    Cover with plastic wrap.
12. 12
    Let cool in a ice bath for about 10 to 15 minutes.
13. 13
    Keep the pudding refrigerated until chilled, at least 3 hours or overnight.