Butterscotch Tapioca Cream

1. 1

   Beat egg whites until foamy.

2. 2

   Add 1/4 cup packed brown sugar, 2 tablespoons at a time until soft peaks form.

3. 3

   Set aside.

4. 4

   Melt butter; add 2/3 cup brown sugar and cook until dissolved.

5. 5

   In another pan, mix yolks, milk, tapioca and salt.

6. 6

   Cook until mix comes to a full boil.

7. 7

   Add butterscotch mixture and mix well. Pour a little in meringue, blending well.

8. 8

   Quickly stir in remaining mixture.

9. 9

   Add vanilla and let stand for 15 to 20 minutes.

10. 10

    Stir.

11. 11

    Serve warm or cold.

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