Tapioca Cream

In the top of a double boiler set over simmering water, stir the minute tapioca into the milk. Cook, stirring frequently, until the tapioca turns transparent and the mixture begins to thicken, about 8-10 minutes.

Stir half of the sugar and the salt into the hot milk mixture. In a separate small bowl, lightly beat the egg yolk with the remaining sugar.

Slowly pour about half of the hot milk mixture into the egg yolk while whisking constantly to temper the yolk, then return everything to the double boiler.

Cook over simmering water, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat and stir in the vanilla.

Gently fold the stiffly beaten egg white into the warm pudding until just combined. Spoon into serving dishes and chill thoroughly, at least 1 hour, before serving very cold.