2 eggs, separated
5 tbsp. sugar
3 tbsp. quick cooking tapioca
2 c. milk
1/8 tsp. salt
1 tsp. vanilla

Beat egg whites until foamy. Gradually add 4 tablespoons of the sugar. Continue to beat until soft peaks form when beater blade is withdrawn.

Combine in saucepan tapioca, remaining 1 tablespoon sugar, egg yolks, milk and salt. Beat with rotary beater until thoroughly blended. Cook, stirring constantly over medium heat until mixture boils. Pour hot mixture over beaten egg whites and beat quickly. Stir in 1 teaspoon vanilla. Serve warm or cold. 4-6 servings.

Note: The trick is to have the milk mixture boiling and beat it into beaten egg whites quickly.