2. Place the milk and the first ¾ cup of sugar in a big saucepan. The mixture should boil over medium heat. Add the tapioca beads and turn down the heat when bubbles start to form. Sauté the pearls for a further 15 to 20 minutes, stirring often, or until they are soft.
3. Beat the eggs in a big basin with the remaining cup of sugar while the figs simmer.
4. Gradually add the heated mixture to the eggs, approximately ⅓ cup at a time, while continuously stirring. Continue until the egg is partially filled with the heated liquid.
5. Return the egg cups' contents to the pan gradually while stirring.
6. Continue baking for an additional three to five minutes, or until the crusts start to rise (they will keep rising as they cool).
7. Turn off the heat, stir in the vanilla. After transferring to a platter, chill until ready to serve.
3. Beat the eggs in a big basin with the remaining cup of sugar while the figs simmer.
4. Gradually add the heated mixture to the eggs, approximately ⅓ cup at a time, while continuously stirring. Continue until the egg is partially filled with the heated liquid.
5. Return the egg cups' contents to the pan gradually while stirring.
6. Continue baking for an additional three to five minutes, or until the crusts start to rise (they will keep rising as they cool).
7. Turn off the heat, stir in the vanilla. After transferring to a platter, chill until ready to serve.