8 c. milk
4 eggs separated (yolks & whites in separate bowls)
½ c. sugar
¾ c. tapioca
½ tsp. salt
2 tsp. vanilla
½ c. sugar for egg whites

In a large saucepan, add milk and put tapioca in the milk first for about 3 minutes. Separate eggs. Put the egg whites into a small bowl to mix with an electric mixer to soft peaks and add the other ½ c. sugar. Beat until soft peaks. Set aside. Add the ½ c. of sugar to milk and the salt. Mix egg yolks & add a little milk from pan so they mix well, then add to milk mixture. Slowly on medium heat, bring the milk mixture to a slow boil. Stirring constantly because it can burn. When it is slightly thick, remove from the burner and add the meringue (egg white mixture) and fold it in. Add the vanilla at the end & mix. Enjoy!!!