4 cups milk
4 tablespoons butter
⅔ cup brown sugar, firmly packed
2 egg whites, stiffly beaten
Combine Minute Tapioca, salt, egg yolks, and milk in top of double boiler and stir enough to break egg yolks. Place over rapidly boiling water, bring to scalding point (allow 5 to 7 minutes), and cook 5 minutes, stirring frequently. Remove from boiling water. Melt butter in saucepan; add sugar and cook until sugar is completely dissolved and mixture bubbles. Add to tapioca mixture and mix well. Fold a small amount into egg whites; add to remaining tapioca mixture and blend. Chill—mixture thickens as it cools. Serve plain or with cream. Serves 8.
CHOCOLATE TAPIOCA CREAM
4 tablespoons Minute Tapioca
½ cup sugar
¼ teaspoon salt
1 egg yolk