|Eggs||2 , separated|
|Milk||2 Cup (32 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Quick-cooking tapioca||3 Tablespoon|
In saucepan, combine egg yolks, milk, 1/4 cup sugar, tapioca and salt; mix well.
Cook over medium heat until mixture comes to a full boil, stirring constantly.
Remove from heat.
Blend in vanilla.
In bowl, beat egg whites until frothy.
Gradually add 2 tablespoons sugar; beat until mixture forms soft peaks.
Fold into tapioca mixture just until well combined.
Spoon into serving dishes.