6 cups milk
1 teaspoon pure vanilla
6 tablespoons quick-cooking tapioca
1½ cups sugar, divided
4 eggs, separated
1 cup sugar

Heat together the milk, vanilla, quick-cooking tapioca, 1 cup sugar, and 4 egg yolks, stirring constantly.

Bring to a boil, reduce heat to a slow boil and cook for 5 minutes.

Remove pan from heat. Beat egg whites with the remaining sugar until stiff peaks form. Lightly fold the beaten egg whites into the tapioca mixture and stir gently for 90 seconds.

Serve.

Submitted by: Belle