Fluffy Tapioca Cream

1. 1

   Beat egg white in small bowl with electric mixer on high speed until foamy.

2. 2

   Gradually add 3 Tbsp.

3. 3

   sugar, beating until soft peaks form.

4. 4

   Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan.

5. 5

   Let stand 5 minutes.

6. 6

   Cook on medium heat, stirring constantly, until mixture comes to full boil.

7. 7

   Remove from heat.

8. 8

   Quickly stir egg white mixture into hot tapioca in saucepan until well blended.

9. 9

   Stir in vanilla.

10. 10

    Cool 20 minutes; stir.

11. 11

    Serve warm or chilled.

12. 12

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

13. 13

    Stir before serving.

14. 14

    Store leftover pudding in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.