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Tapioca Cream Pudding – Hip Hop Cookbook

Tapioca Cream Pudding

1 egg separated
3 cups milk
1/4 cup quick tapioca minit
6 tbsp sugar
1/4 tsp salt
1 tsp vanilla

Beat the egg yolk with the milk, tapioca, sugar, and salt in the top of a double boiler.
Cook for 10 minutes, stirring frequently. Remove from the heat and and cool 10 minutes.
Stir in the vanilla.
Beat the egg white until stiff and fold it into the pudding. Chill.
Serve.

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