1 egg
3 tbsp. quick-cooking tapioca
1/3 c. sugar
1/8 tsp. salt
2 3/4 c. milk
1 tsp. vanilla
1 c. heavy cream, whipped (we use Cool Whip)
Fresh berries

In 2-quart glass bowl, beat egg lightly. Add tapioca, sugar, salt, and milk. Let stand 5 minutes. Place in microwave and cook for 10-12 minutes, whisking every 2 minutes, or more often as thickens. (This will not thicken completely until cool.) Remove from oven and add vanilla. Cool 20 minutes, stir and refrigerate.

When ready to serve, add cream and fold in, garnishing with berries. (I like to eat when warm, so I only add cream to my serving, and add the rest later when the rest is served.)