1/3 cup small pearl tapioca

2 1/2 cups low-fat milk

1 egg, lightly whisked to break yolk

2 tablespoons granulated sugar

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

cinnamon, as desired for garnish

Method:

1.   In a medium saucepan off heat, add tapioca, milk, egg, sugar, and salt. Allow to sit at room temperature for 10 minutes.

2.   Over medium heat, bring to a boil and while stirring constantly, allow to cook for 1 minute. Remove from heat, add vanilla, stir to combine, cover tightly and allow to sit at room temperature for 30 minutes or until thickened.

3.   Transfer to a container, cover and store in the refrigerator until cold. Alternatively, tapioca pudding can be served warm or room temperature, but I prefer the cold version.

4.   Before serving, lightly dust with cinnamon. – See kitchen note.

Kitchen Note:  Consider using Vietnamese cinnamon for a little more “kick.”