Mom Koser's Tapioca Pudding
- 2 c. milk
- 3 Tbsp. tapioca
- 1/4 tsp. salt
- 4 Tbsp. sugar, divided
- 1 egg, separated
- 1 tsp. vanilla (or as much as desired for taste)
This is best if cold from the refrigerator. Chocolate ice cream goes very well with this when serving. You can easily double or triple this recipe; any amount will not last long!
- Put 1 c. milk in pot with tapioca, salt and 2 Tbsp. sugar. Beat egg yolk into remaining cup of milk, then add to mixture in pot. Cook over low heat, stirring constantly to prevent scorching, until very thick and bubbly (takes 20-30 minutes but is worth it!). Boil for 1 minute, then remove from heat.
- Add vanilla. Beat egg white with 2 Tbsp. sugar until stiff and glossy; fold into tapioca. Cool completely, then refrigerate.