Fluffy Tapioca

Makes: 6 servings

After several attempts to replicate Sharon R's Fluffy Tapioca, here is the Kraft recipe with our revisions.

1 egg white

6 Tbsp sugar, divided

3 Tbsp minute tapioca

2 cups whole milk

1 egg yolk

1/4 tsp salt

1 tsp vanilla

Directions:

Beat egg white in a medium glass bowl with an electric mixer on high speed until foamy.

Gradually sprinkle the sugar into the egg whites while beating. Continue beating egg whites until the peaks fall over but stay laying on top instead of dissolving back in.

Mix the remaining 3 Tbsp sugar, tapioca, milk, egg yolk, and salt in a medium saucepan. Let stand 5 minutes.

Cook tapioca mixture on medium heat, stirring constantly, until mixture comes to a full boil (a boil that doesn't stop when stirred).

Remove from heat and stir in the vanilla. Then fold the egg whites gently in and don't mix.
Chunks of egg white are ok.

Cool for 20 minutes, then serve warm or chilled.