Tapioca Cream

Directions

1. 1
   Beat the egg white until stiff.
2. 2
   Add the tapioca to the milk in a double boiler.
3. 3
   Cook until tapioca is transparent, stirring frequently.
4. 4
   Add half the sugar to the milk and half to the egg yolk, lightly beaten.
5. 5
   Add salt to the egg mixture.
6. 6
   Pour hot mixture slowly over the egg mixture.
7. 7
   Return to the double boiler and cook until thickened, stirring constantly.
8. 8
   Fold in the stiffly beaten egg white.
9. 9
   Serve very cold.