My Nana and aunties used to make this when I was young, but it turns out the recipe was never written

Instructions:

1. Soak tapioca: In a medium bowl, combine cold water and tapioca pearls. Let soak for at least 30 minutes.
2. Heat milk and Half & Half: In a medium saucepan, combine Half & Half and milk. Heat over medium heat until steaming but not boiling.
3. Add tapioca and sugar: Drain soaked tapioca and add to heated milk mixture. Stir in sugar and salt. Cook over medium heat, stirring frequently, until thickened and tapioca pearls are translucent.
4. Temper eggs: In a small bowl, beat eggs. Gradually add a small amount of hot tapioca mixture to beaten eggs, whisking constantly.
5. Combine and cook: Pour egg mixture back into saucepan with tapioca mixture, stirring constantly. Cook over medium heat until thickened further. Do not let it boil.
6. Finish with vanilla: Remove from heat and stir in vanilla extract.
7. Cool and serve: Transfer pudding to a bowl or individual serving dishes. Allow to cool to room temperature, then refrigerate for at least 2 hours before serving.