Cream tapioca pudding

Yield: 6 servings

Measure Ingredient
2 \N Eggs, separated
4 cups Milk scalded
⅓ cup Quick cooking tapioca
½ cup Sugar
¼ teaspoon Salt
1 teaspoon Vanilla

Mix egg yolks with small amount of milk. Add tapioca, sugar, salt and remaining milk. Cook in double boiler 10 to 12 minutes, stirring frequently. Remove from heat. Do not overcook the mixture as it thickens when it cools. Beat egg whites until stiff, but not dry.

When mixture is slightly cooled, fold in whites and vanilla. Chill.

Serve plain, with whipped cream or any desired sauce.

Fresh, dried or canned fruits, coconut or chopped nuts may be added to the tapioca after it has cooled.

Chocolate or Butterscotch Sauce may be folded into tapioca == Courtesy of Dale & Gail Shipp, Columbia Md. == Submitted By GAIL SHIPP On 02-07-95

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