Making Homemade Tapioca Pudding

We love tapioca pudding - something so simple and old fashioned about it. The creamy custard and the little tapioca bubbles make it fun to eat. Rather than using the cook and serve box mix, we made a batch from scratch.

1 egg
2 1/2 cups milk (best to use 2% or whole)
1/3 cup sugar
3 TBSP instant tapioca
1 1/2 tsp vanilla

Put milk and egg in a medium sauce pan and whisk together until well combined. Add sugar and tapioca and whisk together. Let stand for five minutes.

Turn heat on to medium. Over medium heat bring mixture to a full boil, stirring constantly. Once the mixture begins to boil, continue to stir and cook for one minute. Remove from heat and add vanilla and stir in to pudding.

Allow to cool for about 10 minutes. Transfer pudding to individual custard cups or ramekins. Cover with plastic wrap - place plastic wrap DIRECTLY on the surface of the pudding to avoid the formation of a skin. Transfer to refrigerator for at least two hours.

Serve with whipped cream and a sprinkle of cinnamon on top.