Categories: Desserts 
      Yield: 20 servings 
  
      1 c  Tapioca; small pearl 
      1 qt Whole cream 
      2 c  Water 
    1/4 ts Salt 
      1 c  Sugar; brown 
      4    Eggs; large 
      3 ts Vanilla; madagascar bourbon 
  
  soak tapioca in 2 cups cold water in refrigerator overnight. Drain and 
  place in a large sauce pan with cream and 2 cups water. Bring to a boil, 
  add sugar and vanilla slowly, stirring the whole time (it will get very 
  thick very fast and lump if you don't)   Beat eggs to a froth, add to 
  pudding mixture.  Simmer for 5 minutes (until eggs are set with the rest of 
  the pudding) Chill overnight, warm each serving (microwave works best) and 
  serve. This is a very rich pudding. Most people will not want very much, 
  however they will savor each bite! If you do not chill the pudding 
  overnight you are missing the chance to taste the best vanilla pudding you 
  have ever allowed you pallet to enjoy. The vanilla called for in the recipe 
  may be purchased through williams sonoma (direct or mail order) or may be 
  replaced with any GOOD real vanilla extract such as found in many fine 
  cooking stores. I have tried it with "american" vanilla extracts but keep 
  returning to the madagascar.