- 1/2 cup quick-cooking tapioca*
- 2 cups milk
- 2 eggs, separated
- 1/4 teaspoon salt
- 1/3 cup sugar
- 1 teaspoon vanilla (or more)
The following is my version of the original, overly-complicated instructions. The only thing to remember is to STIR CONSTANTLY, and I don't mean just swirl it around on top.
Combine tapioca, milk, egg yolks, sugar, and salt. Don't skimp on the sugar. Live a little. Cook over a medium flame, stirring constantly, until it starts to bubble. Let it cook like this for about 4-5 minutes. Do not let it burn! Turn down the heat if necessary. When thick, remove from heat and beat the egg whites until thick. Fold them into the pudding along with the vanilla. Let cool.
It is most delicious chilled, if it lasts that long.