Tapioca Cream - cooking recipe

Ingredients

2 slightly beaten egg yolks
4 c. scalded milk
1/3 c. quick cooking tapioca
1/2 c. sugar
1/4 tsp. salt
2 stiffly beaten egg whites
1 tsp. vanilla

Preparation

Mix egg yolk with small amount of milk; add tapioca, sugar, salt and remaining milk.
Cook in double boiler over boiling water for 10 to 12 minutes, stirring frequently, or bring quickly to a boil over direct heat, stirring constantly.
Remove from heat; mixture will be thin.
Fold hot mixture into egg whites.
Cool slightly.
Add vanilla.
Chill thoroughly.
Makes 8 servings.