Butterscotch Tapioca Cream - cooking recipe

Ingredients

2 eggs, separated
1/4 c. brown sugar plus 2/3 c. brown sugar
1/4 c. butter
4 c. milk
1/3 c. quick tapioca
1/4 tsp. salt
1 tsp. vanilla

Preparation

Beat egg whites until foamy.
Add 1/4 cup packed brown sugar, 2 tablespoons at a time until soft peaks form.
Set aside.
Melt butter; add 2/3 cup brown sugar and cook until dissolved.
In another pan, mix yolks, milk, tapioca and salt.
Cook until mix comes to a full boil.
Add butterscotch mixture and mix well. Pour a little in meringue, blending well.
Quickly stir in remaining mixture.
Add vanilla and let stand for 15 to 20 minutes.
Stir.
Serve warm or cold.