Overnight Tapioca Pudding
1/2 c small pearl tapioca
4 c milk
1/2 c sugar
2 egg yolks
2 tsp high-quality vanilla extract
Combine tapioca and 1 cup milk in a tightly sealable 2-cup container. Close and refrigerate overnight.
The next day, combine refrigerated mixture with remaining 3 cups milk. Bring slowly to a simmer over medium-low heat, stirring often to prevent scorching. Meanwhile, combine egg yolks and sugar in a 2-cup or larger Pyrex measuring cup; beat well to combine.
When mixture comes to a simmer, ladle 1/2 cup of it into the egg yolk-sugar mixture, beating well. (This step is called "tempering" and is essential to preventing curdled yolks.) Repeat with another 1/2 cup of mixture. Once incorporated, dump egg yolk mixture all at once into hot pot and stir well. When mixture returns to a simmer, remove from heat and add vanilla extract. Serve warm.