Tapioca

(5 quart batch-Family Size)

Kristen Beckstead

In large heavy pan combine:

1 cup sugar

1 cup tapioca

6 separated egg yolks (reserve whites in glass mixing bowl)

10 cups water

3 cups powdered milk

Whisk all ingredients over high heat.

Bring to a rolling boil stirring constantly. Reduce heat to medium while mixture thickens and continues boiling. When thickened, remove from heat.

Beat 6 egg whites in glass mixing bowl, adding 1/3 cup of sugar and continuing to beat until soft peaks form. Fold egg white mixture into hot tapioca mixture and add 2-3 TBS of vanilla.

Cool enough to not burn your tongue before eating.