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Ingredients
- 50g/2oz tapioca
- 125ml/4fl oz cold milk
- 600ml/1pt hot milk
- 2 eggs, separated
- 75g/3oz granulated sugar pinch of salt
- 1 teaspoon vanilla essence
Instructions
- Soak the tapioca in the cold milk
for 10 minutes. Transfer to a
saucepan, add the hot milk and
cook until transparent. - Beat the egg yolks, sugar and salt
together. Add the hot milk mixture
gradually, stirring constantly. Cook
until it begins to thicken. - Beat the egg whites until stiff,
flavour with the vanilla essence,
and fold into the hot mixture.
Chill and serve.
