Tapioca Pudding

The tapioca can be stewed in milk up to 1 day ahead and refrigerated in an airtight container. Before proceeding, bring the mixture to room temperature or gently rewarm it to 100-110°F, then continue with adding butter, sugar, and eggs.

Store cooled pudding covered with plastic wrap pressed directly on the surface in the refrigerator for up to 4 days. The pudding is best served chilled or at room temperature. Do not freeze, as the texture will become grainy and watery upon thawing.