2 egg yolks, slightly beaten
2 c. milk
2 tbsp. sugar
2 tbsp. quick-cooking tapioca
1/4 tsp. salt
1 tsp. vanilla
2 egg whites
1/4 c. sugar
Light cream or whipped cream

Combine egg yolks, 2 tablespoons sugar, tapioca and salt in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cool slightly and chill, stir in vanilla. Beat egg whites until foamy. Beat in 1/4 cup sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Fold into tapioca mixture.