Tapioca Pudding

In a saucepan, combine the expired tapioca starch, milk, sugar, and salt.

Let the mixture soak for 30 minutes to soften the tapioca starch.

After soaking, place the saucepan over medium heat and bring the mixture to a gentle boil, stirring constantly.

Reduce the heat to low and simmer for 10-15 minutes, stirring occasionally to prevent sticking and clumping.

In a small bowl, whisk the beaten eggs. Gradually pour about 1/2 cup of the hot tapioca mixture into the beaten eggs, whisking constantly to temper the eggs.

Pour the tempered egg mixture back into the saucepan while stirring continuously.

Continue cooking the pudding over low heat for an additional 2-3 minutes, or until it thickens to a creamy consistency.

Remove the saucepan from heat and stir in the vanilla extract.

Allow the pudding to cool for a few minutes before transferring it to individual serving dishes.

Cover each dish with plastic wrap, ensuring the wrap touches the surface of the pudding to prevent a skin from forming.

Refrigerate the tapioca pudding for at least 2 hours until chilled and set.

Serve the pudding chilled and enjoy!