Title: Tapioca Pudding
Categories: Dessert
Yield: 10 Servings

4	c	Milk
1/3	c	Minute tapioca
2		Eggs; separated
1/2	c	Sugar
1	pn	Salt
1/2	ts	Vanilla or lemon extract

Combine milk and tapioca in a heavy saucepan. Cook, stirring constantly, until tapioca is clear. Beat egg yolks with sugar and salt. Add 1/2 cup hot milk mixture to egg yolks. Return this to remaining hot milk. Heat again to boiling point. Boil 2 minutes, stirring constantly. Remove from heat. Fold in stiffly beaten egg whites and flavoring. Pour into serving dish. Makes about 10 servings.

Source: The Best of Amish Cooking by Phyllis Pellman Good

Michael Hatala, Prodigy Food & Wine Board.

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