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Ingredients
- 4 tbsp. pearl tapioca
- 1/4 teaspoon salt
- 1 quart. lowfat milk
- 1/2 c. sugar
- 3 Large eggs
- 1 teaspoon vanilla
Method
- Soak tapioca in a little water overnight.
- Add in 1/4 tsp.
- salt.
- Boil 1 qt lowfat milk and pour over tapioca while still warm.
- Let cold, then add in 1/2 c. sugar, 1 egg and 2 egg yolks well beaten.
- (Save 2 egg whites for meringue.)
- Pour into buttered baking dish and bake.
- Custard is done when inserted knife comes out clean.
- Beat 2 egg whites till they stand in peaks and cover custard.
- Return to oven just long sufficient till they turn golden.
- Remove and cold.
- One of our family's favorite light desserts.
