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In a medium saucepan, soak tapioca in water for 30 minutes.
In a separate bowl, beat eggs and set aside.
After soaking, drain tapioca and add it to the saucepan with milk and sugar.
Cook over medium heat until the mixture comes to a simmer.
Slowly pour a small amount of the hot mixture into the beaten eggs, stirring constantly to temper them.
Pour the egg mixture back into the saucepan and continue cooking until thickened.
Remove from heat and let cool before serving.