>> title: Tapioca Pudding
>> category: Custards & Puddings
>> tags: tapioca, milk, pudding, stovetop, vanilla
>> counters: Diner
>> servings: 6
>> time: 1 hr 30 min
>> slack: narrow — the pearls go clear all the way through; one with a white speck at the centre stays chalky in the bowl however long it chills

>> step: soak 30 min, then drain
Soak @small pearl tapioca{1/3%cup}(55 g) in @cold water{1%cup}(240 mL) for ~{30%min}, then drain.

>> step: simmer 20 min until the pearls turn clear
Simmer @&(~1)tapioca{} in @whole milk{3%cup}(720 mL) with @table salt{1/4%tsp} until the pearls turn clear.

Whisk @egg yolks{2%large}(37 g), @granulated sugar{1/3%cup}(65 g) smooth.

>> step: temper, then cook to a bare boil
Temper @&(~1)yolks{} with @&(~2)hot tapioca{}, then cook to a bare boil.

Beat @egg whites{2%large}(66 g), @superfine sugar{2%Tbs}(25 g) to soft peaks.

>> step: fold in the meringue
Fold @&(~1)meringue{} into @&(~2)hot pudding{} with @vanilla extract{1%tsp}(5 mL).