Recipe: Tapioca Pudding

Title: Tapioca Pudding
Categories: Desserts
Yield: 10 servings

4 c Milk 1/2 c Sugar
1/3 c Minute tapioca 1 pn Salt
2 Eggs; separated 1/2 ts Vanilla or lemon extract

Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly,
until tapioca is clear.
Beat egg yolks with sugar and salt. Add 1/2 cup hot milk mixture to egg
yolks. Return this to remaining hot milk. Heat again to boiling point. Boil
2 minutes, stirring constantly. Remove from heat. Fold in stiffly beaten
egg whites and flavoring. Pour into serving dish. Makes about 10 servings.

Source: The Best of Amish Cooking by Phyllis Pellman Good

Michael Hatala, Prodigy Food & Wine Board.