Butterscotch Tapioca Cream

Directions

1. 1
   Beat egg whites until foamy.
2. 2
   Add 1/4 cup packed brown sugar, 2 tablespoons at a time until soft peaks form.
3. 3
   Set aside.
4. 4
   Melt butter; add 2/3 cup brown sugar and cook until dissolved.
5. 5
   In another pan, mix yolks, milk, tapioca and salt.
6. 6
   Cook until mix comes to a full boil.
7. 7
   Add butterscotch mixture and mix well. Pour a little in meringue, blending well.
8. 8
   Quickly stir in remaining mixture.
9. 9
   Add vanilla and let stand for 15 to 20 minutes.
10. 10
    Stir.
11. 11
    Serve warm or cold.