1. Prepare the Tapioca Pearls
Begin by placing the tapioca pearls in a clean bowl. Submerge them in water, ensuring they are completely covered. Gently stir the pearls to loosen any excess starch, then promptly drain the water. Repeat this process by refilling the bowl with fresh water and letting the pearls soak for at least seven hours, or overnight for the best results. Once soaked, drain the pearls thoroughly and set them aside. This soaking process is crucial for softening the pearls and ensuring they cook evenly.

2. Heat the Milk and Sugar
In a large saucepan, combine the whole milk and ¾ cup of granulated sugar. Stir the mixture until the sugar begins to dissolve. Place the saucepan over medium heat and bring the mixture to a gentle simmer, watching for small bubbles forming around the edges of the pan. This step sets the stage for the creamy custard, so take care to avoid overheating or scalding the milk.

3. Cook the Tapioca Pearls
Once the milk mixture reaches a simmer, add the pre-soaked tapioca pearls. Reduce the heat to maintain a steady simmer and cook for about 25 minutes. Stir frequently to prevent the pearls from sticking to the bottom of the pan. During this time, the pearls will become translucent, indicating they are fully cooked. Their soft, chewy texture is a hallmark of tapioca pudding and adds a delightful bite to the creamy custard.

4. Temper the Eggs
In a separate mixing bowl, whisk together the beaten eggs and the remaining ¾ cup of sugar. To prevent the eggs from curdling, gradually temper them by adding the hot milk and tapioca mixture, ¼ cup at a time. Continue whisking as you incorporate about half of the hot mixture into the eggs. This step ensures the eggs are gently warmed and blended into the custard without forming lumps.

5. Combine and Thicken
Pour the tempered egg mixture back into the saucepan with the remaining hot milk and tapioca mixture. Stir well to combine all the ingredients. Cook the pudding over medium heat for an additional two minutes, stirring continuously. During this time, the mixture will thicken to a luscious, creamy consistency.

6. Add the Vanilla Extract
Remove the saucepan from the heat and stir in the pure vanilla extract. This final touch enhances the pudding’s flavor, adding warmth and depth to the creamy base. The aroma of vanilla mingling with the warm pudding is both comforting and enticing.

7. Chill and Serve
Transfer the pudding to a serving bowl and cover it with plastic wrap, pressing the wrap directly onto the surface to prevent a skin from forming. Allow the pudding to cool to room temperature before refrigerating it for at least two hours. This chilling period helps the flavors meld together and allows the pudding to set into its final creamy texture.

Serve the pudding chilled or slightly warm, garnished with a dollop of whipped cream or a sprinkle of cinnamon for an extra touch of indulgence.