–just like my mother used to make, sweet, creamy, ethereal…
1/3 cup Bob’s Red Mill pearl tapioca
3/4 cup water
2 1/4 cups whole milk
1/4 teaspoon salt
1/2 cup sugar, divided
2 eggs, separated
1/2 teaspoon vanilla
Soak tapioca in water for 30 minutes in a 1 1/2 quart saucepan. Do not drain any remaining water.
Add milk, salt, 1/4 cup sugar and lightly beaten egg yolks to tapioca and stir over medium heat until boiling. Simmer uncovered over very low heat for 10 – 15 minutes. Stir often.
Beat egg whites with remaining 1/4 cup sugar until soft peaks form. Fold about 3/4 cup of the hot tapioca mixture into the egg whites, then gently fold tempered egg white mixture back into saucepan. Stir over low heat for about 3 minutes. Cool 15 minutes then add vanilla. Serve chilled.