Instructions
- Combine milk, heavy cream, tapioca, sugar, egg, and salt in a medium-sized saucepan. Whisk well then allow to sit undisturbed for 5 minutes.
- Place on stovetop over medium heat and, whisking constantly, bring mixture to a boil (this will take several minutes).
- Continue to boil while whisking for an additional minute then remove from heat and stir in vanilla extract (and raisins if using).
- Pour into a (heatproof) serving dish and cover with plastic wrap, making sure the plastic wrap is touching the entire surface of the tapioca pudding (this will prevent a skin from forming while the pudding cools).
- Allow to cool for 20 minutes before uncovering and serving. Tapioca pudding is excellent served either warm or chilled, so store uneaten tapioca in the refrigerator in an airtight container and serve leftovers cold.
Recipe Notes
If desired, soak the raisins in 2 Tablespoons of rum as the pudding cooks.