Yield: 1 Servings
|¼ cup||Quick-cooking tapioca|
|¼ \N||Tsp salt|
|3 \N||Eggs, separated|
|1½ \N||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