1/2 cup small pearl tapioca
1/4 tsp. salt
2 eggs (separate whites from yolks)
3 1/2 cups milk
1/2 cup sugar divided
1 tsp. vanilla
1. Soak tapioca pearls in 1/2 cup milk over night in refrigerator (minimum 6 hours)
2. Combine remaining 3 cups milk, soaked tapioca, 1/4 cup sugar, egg yolks & salt, in 2 quart microwave proof bowl.
3. Cook on HI for 6 minutes covered. Stir well with wire whisk and return to microwave.
4. Cook on HI for 2 1/2- 3 min. covered. Stir well with wire whisk & return to microwave.
5. Cook on MED HI heat for 4 minutes uncovered. Stir well with wire whisk and return to microwave.
6. Cook on MED HI heat for 4 min. uncovered.
7. Mean while beat egg whites until fluffy and add remaining sugar and 1 tsp. vanilla.
8. When done cooking slowly fold in egg white mixture. Cover & let cool.
Serve warm or cold, plain or topped with whipped cream or fruit. Serves 6.
Recipe from {Dad}
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