Tapioca

1 egg, separated
4 T sugar, separated
pinch salt
2 C milk
3 T Minute Tapioca
3/4 tsp vanilla

In a four-cup glass bowl, beat egg white, adding in one tablespoon sugar as it gets foamy.  Beat until stiff peaks form.  In saucepan, whisk egg yolk and three tablespoon sugar. Add salt and gradually stir in milk and then tapioca. Let sit five minutes.  Cook over medium heat, stirring, until mixture comes to a full boil. Remove from heat.  Immediately, with hand mixer on low speed, slowly add hot tapioca mixture into beaten egg white OR fold beaten egg whites into hot tapioca pudding with spatula. Add vanilla.  Stir after 20 minutes and scoop into dessert bowls. Serve warm or chilled, plain or with fruit. Yields three to four small servings