2 c. milk
1/4 c. minute tapioca
2/3 c. maple syrup
1/2 tsp. salt
1 egg
1/2 c. chopped nuts
1/2 c. whipped cream for topping

Mix milk, tapioca, salt and maple syrup together. Cook over hot water for 15 minutes, stirring frequently. Separate the egg, beating the yolk well. Stir a few spoonfuls of the hot milk mixture into the beaten yolk, stirring to prevent curdling. Add the rest of the milk mixture and stir for 3 minutes over hot water. Cool. Add nuts and stiffly beaten egg white. Pour into bowl and cool.