MINUTE TAPIOCA FLUFFY TAPIOCA CREAM

1 egg, separated
6 tablespoons sugar, divided use
3 tablespoons Minute Tapioca
2 cups milk
1 teaspoon vanilla

Beat egg white in small bowl with electric mixer on high speed until foamy. Gradually add 3 tablespoons of the sugar beating until soft peaks form.

Mix tapioca, remaining 3 tablespoons sugar, milk, and egg yolk in medium saucepan. Let stand 5 minutes.

Cook on medium heat, stirring constantly, until mixture comes to a FULL boil. Remove from heat.

Quickly stir egg white mixture into hot tapioca until well blended. Stir in vanilla. Cool 20 minutes; stir.

Serve warm or chilled. Store leftovers in refrigerator.

Servings: 6
Source: Minute Tapioca Box