Cool 20 minutes. Pudding thickens as it cools. Cover pudding with wax paper or plastic wrap touching the surface before refrigeration to prevent a skin from forming.

Serve warm or refrigerate for several hours.

Variation: If you prefer a richer dessert, substitute 1/2 cup of the milk with light cream. 2 egg yolks can be substituted for 1 egg for a richer color and flavor.

Chocolate Tapioca: Increase sugar to 1/2 cup; milk to 3 cups. Add 3 squares melted Baker's Semi-Sweet Chocolate to pan and melt before cooking.

Microwave Preparation: Prepare as above in a large microwavable bowl. Microwave on HIGH setting for 8-12 minutes (depends on your microwave), stirring occasionally until mixture comes to a full rolling boil.

Makes six servings (1/2 cup each).

Submitted by: CM