4 tbsp. pearl tapioca
1/4 tsp. salt
1 qt. milk
1/2 c. sugar
3 eggs
1 tsp. vanilla

Soak tapioca in a little water overnight. Add 1/4 teaspoon salt. Boil 1 quart milk and pour over tapioca while still hot. Let cool, then add 1/2 cup sugar, 1 egg and 2 egg yolks well beaten. (Save 2 egg whites for meringue.)

Pour into buttered baking dish and bake. Custard is done when inserted knife comes out clean.

Beat 2 egg whites until they stand in peaks and cover custard. Return to oven just long enough until they turn golden brown. Remove and cool.

One of our family's favorite light desserts.