1/2 Cup Tapioca Pearls
1 1/2 Cups Milk
1 1/2 Cups Heavy Cream
1 Fresh Vanilla Bean
1/2 Cup Sugar
1 pinch Salt
2 Egg Yolks
Soak the pearls in water overnight, covered well with water. Drain the water
off.
Heat the milk, cream, vanilla bean (split and scraped), and tapioca to a slow
simmer in a heavy pot and cook for 1 hour, stirring often.
Add the sugar and salt. Bring to a simmer being careful not to let the tapioca
stick to the bottom of the pan.
Put the yolks into a bowl and stir in some of the tapioca mixture to equalize
the temperature. Add to the pan while stirring. Pour into a bowl and cool.
