The journey begins with the tapioca pearls. In a medium bowl, combine the pearls with 1 1/2 cups of water. Let them soak for about 30 minutes. This step is crucial as it allows the pearls to soften, ensuring even cooking later.

In another bowl, crack the two pasture-raised eggs. Use a whisk to beat them lightly until they’re a little frothy. This process incorporates air, leading to a fluffy pudding texture.

In a medium saucepan, combine the soaked tapioca (drained of excess water), 3 1/2 cups of whole milk, and the 1/2 cup of fine cane sugar. Place the saucepan over medium heat. Stir frequently to prevent the mixture from sticking to the bottom. Heat until it’s steaming and the sugar dissolves completely, but make sure it doesn’t come to a boil.

This step is essential to prevent the eggs from scrambling. Once your milk mixture is hot, take a small amount and gradually add it to the beaten eggs while whisking continuously. This process raises the egg temperature gently. Repeat this a couple of times until the egg mixture is warmed.

Now, pour the warmed egg mixture back into the saucepan with the milk and tapioca. Continue to cook over medium heat, stirring constantly. You'll observe the mixture begin to thicken, which usually takes about 10 minutes.

Once thickened, remove the pudding from the heat. Stir in the 1/4 teaspoon of ground cinnamon, 1 teaspoon of pure vanilla extract, and, if you like, the tablespoon of unsalted butter. Give it a gentle swirl to mix everything.

You can serve this pudding either warm or chilled. If you choose to chill it, pour the pudding into individual serving cups or a large bowl. Cover with plastic wrap, ensuring it touches the surface to avoid a skin forming. Refrigerate for a few hours until set.