1 egg, separated
1/3 c. sugar
1/8 tsp. salt
3 tbsp. tapioca, minute
2 c. milk
1 tsp. vanilla

Beat egg whites until foamy, add 2 tablespoons sugar, beat until soft peaks form. Set aside.

Mix egg yolk, remainder of sugar, salt, tapioca and milk together in 2 quart microwave casserole. Cover. Cook in microwave 7 to 9 minutes or mixture starts to thicken. Stirring occasionally.

Very slowly fold hot mixture into beaten egg white. Add vanilla blend well and cool.