Tapioca Pudding

Directions

• In a large bowl, mix the granulated tapioca with the milk and let it rest for approximately 30 minutes. 
  The tapioca will absorb the liquid and become soft.
• Meanwhile, preheat the oven to 180°C. 
  Prepare a pudding mold, greasing it with margarine or caramel (if you prefer).
• In the blender, beat the condensed milk, eggs and vanilla essence until you get a homogeneous mixture.
• Pour this mixture over the hydrated tapioca and mix well.
• Then pour the mixture into the prepared pudding dish. 
  If using caramel sauce, pour it into the mold before adding the mixture.
• Place the mold in a larger roasting pan and add hot water until it reaches approximately half the height of the pudding mold. 
  This will create a double boiler.
• Place in the preheated oven and bake for about 1 hour, or until the pudding is firm and golden on top. 
  To check if it’s ready, insert a toothpick into the center of the pudding. 
  If it comes out clean, it’s ready.
• Remove the mold from the oven and let it cool completely before unmolding.
• To unmold, run a knife around the edges of the pudding to loosen it, place a plate over the tin and carefully turn it upside down.
• Serve the cold tapioca pudding and enjoy!