Stir together the milk, instant tapioca, white sugar, and salt in a medium sized saucepan.
Bring the milk mixture to a rolling boil over medium heat, making sure to stir constant to ensure that the milk doesn't burn to the bottom of the pan. stirring constantly.
Once boiling, reduce the heat to low, and continue to cook, stirring, for another 4-5 minute.
Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed.
Remove one cup of the hot milk mixture (ladling into a measuring glass works well and is safer than pouring from a pot. Slowly whisk the hot milk into the beaten eggs, continuously whisking and stirring to ensure that the eggs don't cook.
Once the milk has been completely mixed in, whisk the egg mixture back into the pot on the stove.
Heat again until the pudding is simmering, then keep stirring and cooking until the pudding thickens up.
Remove the pudding and stir in the vanilla. Divide between your dessert bowls and sprinkle a little nutmeg on top, and add your toppings.