Fluffy Tapioca Cream

 

1
egg white
6
tablespoons sugar, divided
3
tablespoons Minute Tapioca
2
cups milk
1
egg yolk
1
teaspoon vanilla

 

 

Beat egg white in small bowl with electric mixer on high speed until foamy.  Gradually add 1/2 of the sugar, beating until soft peaks form.  Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan.  Let stand 5 minutes.  Stirring constantly, cook on medium heat until mixture comes to full boil.  Remove from heat.  Quickly stir egg white mixture into hot tapioca in saucepan until well blended.  Stir in vanilla.  Cool 20 minutes; stir.  Spoon into dishes.  Serve warm or chilled.  Store leftover pudding in refrigerator. 

 

Makes 6 servings

 

For creamier pudding, place plastic wrap on surface of pudding while cooling; stir.