Tapioca Custard Recipe

Instructions

1. Put 2 tablespoons fine tapioca in double boiler with 1 pint milk, cook and stir till tapioca is transparent.
2. Add yolks of 2 eggs, beaten with 3 tablespoons sugar, and pinch salt; stir till thickened.
3. Add whites whipped to stiff froth, stir lightly three minutes; take from fire; add flavoring when cooled.
4. If pearl or lump tapioca is used, it must be soaked in cold water for several hours before cooking.