| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Pudding, Tapioca | 1 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1/4 | c | Quick-cooking tapioca |
| 1/4 | Tsp salt | |
| 4 | c | Milk |
| 3 | Eggs, separated | |
| 1 1/2 | Tsp vanilla |
INSTRUCTIONS
In a heavy large saucepan, combine sugar, tapioca, and salt. Stir in milk and let stand for 5 minutes. Meanwhile, beat egg yolks slightly. Stir yolks into tapioca mixture. Bring to a full boil, stirring constantly. Remove from heat. Stir in vanilla. Beat egg whites until stiff peaks form. Put 1/3 of the whites into a large bowl. Slowly stir in the tapioca mixture. Fold in remaining egg whites, leaving little fluffs of un-blended egg white. Cover and chill. Serve topped with whipped cream or fruit. From: Ari Rapkin Busted and entered for you by: Bill Webster Posted to MC-Recipe Digest V1 #889 by Bill Webster <thelma@pipeline.com> on Nov 08, 1997
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