Soak tapioca pearls in cold water for 30–60 minutes, then drain.

Warm half-and-half and milk over medium heat until steaming but not boiling.

Add drained tapioca, sugar, and salt. Cook 15–20 minutes, stirring often, until pearls are translucent.

Temper eggs with hot tapioca mixture, then return to pot.

Cook 3–5 minutes until thickened. Remove from heat and stir in vanilla. Chill before serving.