Soak the tapioca: Place the dry tapioca pearls in a bowl and cover with 2 cups of cool water. Let soak 30 minutes. Soaking shortens the long simmering time and helps the pearls cook through evenly without a hard center. Drain and reserve the soaking liquid.

Prepare the pears: While the tapioca soaks, peel, core and thinly slice the Asian pears. Toss the slices with the tablespoon of lemon juice to prevent browning and to add a subtle bright note that balances the pudding’s sweetness. Set aside.

Begin the infusion: In a heavy-bottomed saucepan, combine the whole milk, heavy cream, granulated sugar, cinnamon sticks and 1/4 tsp kosher salt. Warm over medium heat until the mixture is steaming and small bubbles appear at the edge (do not boil). Warming infuses the dairy with the warm, woody aromatics of the cinnamon sticks; slow heat prevents scalding and keeps the milk silky.

Add soaked tapioca and simmer: Add the drained tapioca pearls and the reserved soaking liquid (about 1/2–3/4 cup) to the infused milk. Reduce heat to medium-low and simmer, stirring frequently, until the pearls turn translucent with a small opaque center — about 20–25 minutes. Stirring prevents pearls from sticking and promotes even cooking; medium-low heat ensures the pearls expand gently without the exterior bursting.

Cook until tender: Continue to simmer for another 5–10 minutes after the pearls become mostly translucent, tasting a pearl to confirm there is no chalky center. If the pudding thickens too quickly before the pearls are tender, add a few tablespoons of warm milk to loosen the custard and continue cooking; tapioca absorbs liquid as it finishes cooking, so adjust liquid gradually.

Finish the base: Remove the pan from heat. Stir in the butter and vanilla extract to add silkiness and round out the flavors. Remove and discard the cinnamon sticks. The butter adds glossy mouthfeel; vanilla lifts the pear and cinnamon while tying the dairy sweetness together.

Poach the pear slices in the pudding: Return the pan to very low heat and gently nest the lemon-treated pear slices into the warm pudding. Heat just until the pears are tender but still hold shape, about 3–4 minutes. This quick poach lets the pears soak up the cinnamon-scented custard without becoming mushy, preserving pleasant texture contrast.

Adjust sweetness and texture: Taste and add up to 1–2 tablespoons more sugar if you prefer sweeter pudding. If you want a looser consistency for spooning, stir in 1–2 tablespoons more milk. If it’s too thin, simmer gently 1–2 minutes to reduce. Always adjust off heat and a tablespoon at a time to avoid overshooting the desired texture.

Chill or serve warm: For a warmer, comforting dessert serve immediately dusted with 1/2 tsp ground cinnamon and a few pear slices. For a set, refreshing dessert, cool to room temperature then chill covered in the refrigerator for at least 2 hours; tapioca firms slightly when cold and flavors meld. Garnish with a light dusting of ground cinnamon just before serving.

Portion and garnish: Divide into four ramekins. Optionally top with a thin slice of fresh Asian pear, a light drizzle of browned-butter (for nutty depth) or a sprinkle of toasted sesame seeds for a contrast of texture and an Asian touch.