Tapioca Cream

1 egg yolk
1/4 Cup cold milk
3 Tbsp. minute tapioca
2 Tbsp. sugar
1/8 tsp. salt
1-3/4 Cups hot milk
1 egg white
2 Tbsp. sugar
1/2 tsp. vanilla

Beat egg yolk till creamy and add cold milk. Stir in tapioca, 2 Tbsp. sugar and salt, then add hot milk stirring constantly.

Pour mixture into saucepan in which milk was heated and bring to a full boil over direct heat; immediately remove from heat.

Beat egg white until stiff and gradually beat in 2 Tbsp. sugar and vanilla.

Fold egg white mixture into hot pudding and set aside to cool. Tapioca thickens as it cools.

Chill well before serving. Serve with cream or desired sweet sauce.

Variation:

Prepare tapioca cream and add 1 oz unsweetened chocolate to hot milk. Beat till smooth before adding other ingredients

Variation 2:

Prepare tapioca cream and add 1 Cup cooked, sweetened, drained fruit (apples, apricots, peaches, pineapple, strawberries, etc) before adding beaten egg white into hot pudding.