|Minute tapioca||1⁄4 Cup (4 tbs)|
|Scalded milk||1 Cup (16 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Egg||1 , separated|
Add tapioca to milk; cook in double boiler until transparent.
Add half the sugar to milk and half to slightly beaten egg yolk and salt.
Pour hot mixture slowly on egg mixture.
Return to double boiler; cook until thickened, stirring constantly.
Add stiffly-beaten egg whites.
Flavor with vanilla.