Tapioca fluff pudding

Yield: 1 Servings

Measure Ingredient
½ cup Sugar
¼ cup Quick-cooking tapioca
¼ Tsp salt
4 cups Milk
3 Eggs, separated
Tsp vanilla

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 ⅓ 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@...> on Nov 08, 1997

Similar recipes