Vanilla Tapioca Pudding

Directions

1. 1
   In a medium, heavy saucepan, whisk the eggs with the sugar, tapioca and vanilla bean and seeds until the mixture is pale yellow.
2. 2
   Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly.
3. 3
   Simmer, whisking, until the mixture is very thick, about 10 minutes.
4. 4
   Discard the vanilla bean.
5. 5
   Whisk in the vanilla extract.
6. 6
   Pour the pudding into a heatproof dish and let cool for 2 hours before serving.
7. 7
   Alternatively, cover the pudding and refrigerate overnight, then serve chilled.