BUTTERSCOTCH TAPIOCA

Steps:

• In a saucepan, combine the tapioca and milk. Set aside for 5 minutes.
• Add the brown sugar, salt and egg yolks, mix well.
• Cook on low heat; stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as the cook.
• Remove from the heat and stir in the butter until it melts.
• Add the vanilla. The pudding will continue to thicken as it cools.
• Pour equal amounts into 4 serving cups. Chill for about an hour until cold.