Classic American Tapioca Pudding

Ingredients

• 0.333 cup small pearl tapioca (Not instant tapioca - small dried pearls, soaked in cold water for 30 minutes and drained before use)
• 3 cups whole milk (Full-fat milk produces a richer, more traditional result)
• 0.25 teaspoon fine salt
• 0.333 cup granulated white sugar (Adjust to taste; period recipes varied considerably in sweetness level)
• 2 large egg yolks (Beaten lightly before adding; whites reserved if using the separated-egg method below)
• 1 teaspoon pure vanilla extract (Added off heat; vanilla was a common flavoring in late 19th century American tapioca pudding recipes)
• 2 large egg whites (Optional - beaten to soft peaks and folded in for a lighter, cloud-like texture; used in some period recipes to produce a fluffier pudding)

Instructions

1. 1{'dependencies': {'description': 'Initial step', 'depends_on_ids': []}, 'description': 'Soak the Pearls. Place the small pearl tapioca in a bowl and cover with cold water by at least one inch. Soak for 30 minutes. Drain thoroughly. This step softens the pearls and reduces the total cooking time. Do not skip it with small pearls; skipping produces a gummy, unevenly cooked result.', 'performTime': None}
2. 2{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Begin Cooking. Combine the drained tapioca pearls, milk, and salt in a medium heavy-bottomed saucepan. Place over medium-low heat. Cook, stirring frequently to prevent sticking, until the mixture begins to thicken and the pearls turn translucent - approximately 15 to 20 minutes. The milk should be steaming but not at a full boil. Reduce heat if the bottom begins to scorch.', 'performTime': None}
3. 3{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Temper the Eggs. Whisk the sugar and egg yolks together in a small bowl. Once the tapioca mixture is hot and the pearls are mostly translucent, slowly ladle about half a cup of the hot milk mixture into the egg yolk bowl while whisking constantly. This tempers the eggs and prevents them from scrambling. Pour the warmed egg mixture back into the saucepan, stirring as you go.', 'performTime': None}
4. 4{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Finish on the Heat. Continue cooking over medium-low heat, stirring constantly, for an additional 5 to 8 minutes, until the pudding has thickened noticeably and coats the back of a spoon. The pearls should be fully translucent and tender throughout. Remove from heat and stir in the vanilla extract.', 'performTime': None}
5. 5{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Optional Egg White Fold (Period Technique). If using the egg white variation found in some early 20th century recipes: beat the reserved egg whites to soft peaks. Gently fold them into the hot pudding immediately after removing from the heat. This produces a lighter, slightly airy texture that was considered a refined finish in period cookery.', 'performTime': None}
6. 6{'dependencies': {'description': 'Previous step', 'depends_on_ids': []}, 'description': 'Cool and Serve. Pour the pudding into a serving dish or individual cups. A skin will form on the surface as it cools, which is natural and expected. Press plastic wrap directly onto the surface if you prefer to prevent the skin. Serve warm, at room temperature, or chilled. The pudding thickens further as it cools.', 'performTime': None}