Fluffy Tapioca Cream

1. 1

   In a medium saucepan, combine tapioca, 3 tablespoons of sugar, egg yolk, and milk. Whisk together and let stand for 5 minutes.

2. 2

   In the bowl of a stand mixer, beat the egg white until foamy. Slowly add the remaining 3 tablespoons of sugar and beat on high until it forms soft peaks.

3. 3

   Put the saucepan of tapioca on a burner on medium heat and cook, whisking constantly, until the mixture comes to a boil. Remove from the heat and whisk in the vanilla.

4. 4

   While the tapioca is still hot, whisk in the beaten egg white. Let the pudding cool-then serve right away or chill and serve cold.

5. 5

   A nice optional topping is whipped cream or sliced fresh fruit.

No additional tips available.