In a medium saucepan, combine the tapioca and milk. Let it sit for about 5 minutes to soften the tapioca.
Place the saucepan over medium heat and cook, stirring frequently, until the mixture comes to a boil. Reduce the heat and simmer for 5 minutes, stirring constantly, until the tapioca is transparent.
In a separate bowl, beat the eggs and sugar together until well combined.
Slowly add a small amount of the hot tapioca mixture into the egg mixture to temper it, stirring constantly to prevent the eggs from curdling.
Gradually pour the tempered egg mixture back into the saucepan with the rest of the tapioca, stirring continuously.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Pour the mixture into a buttered 1.5 quart baking dish and sprinkle with ground nutmeg if desired.
Bake in the preheated oven for 20-25 minutes, or until the pudding is set and the top is lightly golden.
Allow the pudding to cool slightly before serving.
Variations & Tips
For a richer flavor, you can substitute some of the milk with cream. If you prefer a dairy-free version, coconut milk makes a delightful substitute. For a fruitier twist, add a layer of your favorite jam or fresh berries to the bottom of the baking dish before pouring in the tapioca mixture. And for those who enjoy a bit of spice, a pinch of cinnamon alongside the nutmeg can add a lovely warmth.
