Portion Size: ½ cup

Ingredients: Yields: 8 servings

Ingredients	Notes:
½ cup sugar
¼ cup quick cooking tapioca
¼ teaspoon salt
4 cups nonfat milk
3 eggs yolks, slightly beaten	Reserve whites USE PASTEURIZED EGGS.
1½ teaspoons vanilla
3 egg whites	Reserve yolks

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a saucepan combine sugar, tapioca, and salt. Stir into milk, mixing well; let stand 5 minutes.
2	Stir in the egg yolks.
3	Bring mixture to boiling, stirring constantly.	Cook until internal temperature reaches 165°F for 15 seconds.
4	Remove saucepan from heat (tapioca mixture will be thin) and stir in vanilla.
5	Beat egg whites till stiff peaks form.
6	Put one third of the beaten egg whites into a large bowl.
7	Slowly stir in the tapioca mixture.
8	Fold in remaining egg whites, leaving little fluffs of egg white.  Chill.	Chilled internal temperature maintained at 41°F.