Fluffy Tapioca Cream

Course : Custards
Serves: 6
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1 large egg white
6 tablespoons sugar -- divided
3 tablespoons minute tapioca
2 cups milk
1 large egg yolk
1 teaspoon vanilla

Preparation / Directions:

Beat egg white in small bowl with electric mixer on high speed until foamy. Gradually add 1/2 of the sugar, beating until soft peaks form. Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes. Stirring constantly, cook on medium heat until mixture comes to full boil. Remove from eat. Quickly stir egg white mixture into hot tapioca in saucepan until well blended. Stir in vanilla. Cool 20 minutes; stir. Spoon into dishes. Serve warm or chilled. Store leftover pudding in refrigerator.


Nutritional Information:

113 Calories (kcal); 4g Total Fat; (28% calories from fat); 4g Protein; 17g Carbohydrate; 47mg Cholesterol; 50mg Sodium

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