Combine in a bowl:

Cover and refrigerate overnight. Transfer the tapioca and milk to a heavy saucepan and stir in:

Bring to a boil over medium-high heat, then reduce the heat to low and simmer, stirring frequently, until the mixture is translucent and beginning to thicken, about 12 minutes. Transfer to a large bowl to cool slightly.

Preheat the oven to 325°F. Butter a 2 ½- to 3-quart baking dish.

Beat together in a small bowl:

Stir the egg yolk mixture into the cooled tapioca mixture. Beat until stiff but not dry:

Fold into the tapioca mixture and pour into the prepared baking dish. Bake until the top is puffed and golden brown and the pudding jiggles when the dish is lightly shaken, about 40 minutes. Serve hot or cold. If desired, serve with: