Classic Tapioca Pudding

Mix milk, tapioca, sugar, and salt together in a medium saucepan; bring to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.

Whisk 1 cup of hot milk mixture into beaten eggs, 2 tablespoons at a time, until incorporated. Stir egg mixture back into tapioca mixture until well combined. Bring to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from heat and stir in vanilla.

Serve hot or pour into serving dishes and refrigerated for several hours until cold.