Fluffy Tapioca Pudding
Desserts
Ingredients
1 egg white
6 tablespoons sugar, divided
3 tablespoons Minute Tapioca
2 cups milk
1 egg yolk
1 teaspoon vanilla
Instructions
Beat egg white in small bowl with electric mixer on high speed until foamy. Gradually add 1/2 of the sugar, beating until stiff peaks form. Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from heat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Spoon into dishes. Serve warm or chilled. Store leftover pudding in refrigerator.
Notes
Variation: Ambrosia Fluffy Tapioca. Gently stir one cup mandarin orange segments, drained, and 1/4 cup each miniature marshmallows and Bakers Angel Flake Coconut into cooled pudding.
Associated Recipes
Yield
6 Servings