Tapioca Custard Recipe ingredients

To prepare this Tapioca Custard Recipe, first put 2 tablespoonfuls fine tapioca in double boiler with 1 pint milk, cook and stir till tapioca is transparent. Add yolks of 2 eggs, beaten with 3 tablespoonfuls sugar, and pinch salt; stir till thickened. Add whites whipped to stiff froth, stir lightly three minutes; take from fire; add flavoring when cooled. If pearl or lump tapioca is used, it must be soaked in cold water for several hours before cooking.