Del’s Tapioca Pudding (note: this version uses chia seeds)

• ½ cup black or white chia seeds (try ⅓ cup if preferred)
• 3 cups whole milk
• ¼ teaspoon salt
• 2 eggs
• ½ cup maple syrup
• 1 teaspoon vanilla extract

Method

1. 1. Combine chia seeds, milk, and salt in a 1½-quart pan over medium-high heat. Bring to a bare simmer, then reduce to lowest heat. Add maple syrup gradually and cook (stirring occasionally) until seeds are plump and mixture has thickened (5–45 minutes depending on seeds).
2. 2. Beat eggs in a separate bowl. Slowly whisk in some of the hot mixture to temper.
3. 3. Slowly add tempered eggs back to the pan. Increase heat to medium and stir several minutes until thick (do not boil). Cool 15 minutes, then stir in vanilla. Serve warm or chilled.