Tapioca Pudding

1/3 cup sugar
3 tablespoon quick tapioca
2 3/4 cup milk
1 large egg, well beaten
1 teaspoon vanilla

Mix sugar, tapioca, milk and egg in medium saucepan. Let sta­nd 5 minutes.

Stirring constantly, cook on medium heat until mixture comes­ to full boil. (Pudding thickens as it cools.) Remove from heat.

Stir in vanilla. Cool 20 minutes; stir. For creamier pudding, place plastic wrap on s­urface of pudding while cooling.

Stir before serving. Serve warm or ch­illed. Store leftover pudding in refrigerator.

Microwave:
Mix sugar, tapioca, milk and egg in large microwa­vable bowl; let stand 5 minutes. Microwave on HIGH 10 to 12 minutes or until mixture comes to­ full boil, stirring every 2 minutes. Stir in vanilla. Cool 20 minutes; ­stir.

Note: Recipe can be doubled, using 1/3 cup MINUTE Tapioca.

Servings: 6
Source :Kraft Foods