Vanilla Tapioca Pudding
3 tablespoons quick-cooking tapioca
1/3 cup sugar (divided use)
2 cups milk
3 eggs, separated
1 tablespoon vanilla
Mix tapioca, half of the sugar, milk, and the egg yolks in a saucepan.
Let stand 5 minutes, then cook, stirring constantly, until mixture comes to a full boil. Remove from heat. It will thicken as it cools.
Beat egg whites until soft peaks form. Adding remaining sugar a tablespoon at a time; continue to beat until stiff but not dry.
Fold meringue into the cooled tapioca. Add vanilla and stir until blended.