Your go-to Tapioca Pudding recipe is this one — loaded with sweet vanilla flavor and those tapioca pearls you know and love!
Place the water and tapioca in a small bowl and let soak for 40 minutes.
Drain the tapioca pearls, then place them in a saucepan with milk, cream, and sugar. Crack the eggs into a small bowl near the stove.
Cook the tapioca over low heat, stirring constantly, until the mixture has thickened slightly, 5 to 7 minutes.
While whisking the eggs constantly, add the hot tapioca mixture, one spoonful at a time, until completely combined. Return this to the saucepan and cook over very low heat, stirring constantly, until the mixture has thickened to a pudding-like consistency. (Do not let the mixture come to a boil.)
Transfer to a serving bowl and stir in the vanilla extract and salt. Serve warm.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Leftovers can be eaten cold, or you can add a splash of milk and heat gently in a saucepan over low heat until warmed through.