Tapioca Cream - cooking recipe

Ingredients

1 cup milk, scalded
1/4 cup minute tapioca
1/3 cup sugar
1 egg (separate!)
1/4 teaspoon salt
1/2 teaspoon real vanilla

Preparation

Beat the egg white until stiff.
Add the tapioca to the milk in a double boiler.
Cook until tapioca is transparent, stirring frequently.
Add half the sugar to the milk and half to the egg yolk, lightly beaten.
Add salt to the egg mixture.
Pour hot mixture slowly over the egg mixture.
Return to the double boiler and cook until thickened, stirring constantly.
Fold in the stiffly beaten egg white.
Serve very cold.