Large Pearl Tapioca Pudding

Put tapioca in a large bowl. Cover with 1 quart of water and soak overnight. In the morning, drain water completely.

Put the tapioca into a large saucepan, approximately 3 quart size and cover with the 6 cups of milk. Add sweetened and condensed milk, nutmeg, eggs and salt. Put on medium heat and bring to a boil, stirring constantly—a wire beater works great. Once it boils turn the heat down to a simmer and simmer for 5 minutes. Pudding will get thick and creamy. Remove from heat and stir in the vanilla.

Cover with Saran Wrap or a lid and refrigerate until chilled.

I prefer it warm. I place the warm pudding in individual glass dessert dishes and add a dollop of whipped cream, or heat slightly taking it directly from the refrigerator.