1/2 c. crushed peppermint candy, about 2 1/2 oz.
1 egg, separated
2 c. milk
3 tbsp. Minute Tapioca
4 tbsp. sugar, divided
1/8 tsp. salt
1/2 tsp. vanilla
Chocolate sauce or syrup

Pour milk into blender. While blender is on, add the peppermint candy, a little at a time, until all is added and dissolved. Beat egg white until foamy throughout. Add 2 tablespoons sugar, one at a time, and continue beating until mixture will stand in soft peaks. Set aside.

In saucepan, mix egg yolk with about 1/4 cup of the milk-mint mixture. Add Minute Tapioca, 2 (or 3) tablespoons sugar (if desired), salt and remaining milk. Place over medium heat. Cook and stir until mixture comes to a full boil. This takes 5 to 8 minutes. Remove from heat.

Pour a small amount of hot mixture gradually on beaten egg white, blending well. Then quickly stir in remaining tapioca mixture. (The hotter the tapioca and the faster it is blended in, the thicker and fluffier the pudding will be.) Add vanilla. Cool; stir once after 15 - 20 minutes. Chill.

Makes 4 or 5 servings.

Double Recipe: Just use 1/3 cup MInute Tapioca and double other ingredients in recipe above for 8 to 10 servings.