Boil 3/4 pint of milk, sweetened and flavoured with vanilla.
Sprinkle in 2 large tablespoonfuls of tapioca; simmer, whilst stirring till the mixture thickens.
Then add 1 or 2 tablespoonfuls of crystallized angelica, chopped small.
Whilst still warm, whip into the mixture 1 large egg or 2 small ones.
Pour into a mould in which you have put some caramelised sugar.
Place this in a large saucepan containing boiling water, and simmer till cooked.
Turn out of the mould, and serve cold, either as it is, or with custard.