Ingredients:
1 extra large egg, separated
6 T sugar, divided
3 T Minute Tapioca
2 cups 2% milk
1 tsp vanilla extract
Fresh whipped cream (I make my own sweetened with a little real maple syrup and flavored with some vanilla extract)
Pineapple, fresh or canned, diced in small pieces or crushed
Fresh nutmeg
Beat egg white in a small to medium size bowl with an electric mixer on high speed until foamy. Gradually add 3 Tablespoons sugar, slowly, beating until soft peaks form. Note: Make sure the bowl and beaters you use are completely clean. Oil or grease will prevent whites from beating properly!
Mix tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
Cook on medium heat, stirring constantly, until mixture comes to full boil and remains bubbling even when stirred. Remove from heat. Fold egg white mixture into hot tapioca in saucepan until blended. Stir in vanilla. Place in 4 bowls. Cool 20 minutes. Serve warm or chilled. For creamier pudding, put plastic wrap or Press-n-Seal over bowls while cooling. My favorite way to eat tapioca is with some pineapple and fresh whipped cream and a little freshly grated nutmeg sprinkled on top.