| 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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