1largeegg(separated - you'll use both the yolk and white)
6Tbspwhite sugar(divided)
3Tbspminute tapioca
2cupswhole milk(make sure to use whole milk)
ΒΌtspsalt
1tspvanilla
Instructions:
Make sure there is absolutely no grease in your bowl or on your beaters. Then: separate the egg yolk from the egg white. Leave the white in the bowl and put the yolk in a heavy-bottomed saucepan.
In the saucepan, combine the egg yolk, 3 Tbsp of sugar, tapioca, milk, and salt. Let stand for 5 minutes.
While the mixture in the saucepan rests, beat the egg white with an electric mixer on high speed until foamy.
Gradually sprinkle the remaining 3 Tbsp of sugar into the egg whites while beating - don't dump the sugar in - if you do, it may cause the whites to deflate.
Continue beating the whites until the peaks fall over but stay laying on top instead of dissolving back in. Set aside.
Back to the saucepan: Cook the tapioca mixture over medium heat, stirring constantly to keep from scorching, until the mixture comes to a full boil (a boil that doesn't stop when stirred).
Remove from heat and stir in the vanilla.
Fold the whipped egg whites gently into the cooked tapioca and don't mix. *Chunks of egg white are okay.
Cool for 20 minutes then serve warm. Or cover and chill.
Notes:
Make Ahead: You can easily make this ahead of time and serve it chilled.