Tapioca Pudding

This is part of my Hero Collection, it represents my cello teacher, Mr. Goodman. I chose this recipe because I asked him what his favorite dessert is, and he said tapioca pudding was.

Mr. Goodman is a hero to me because he is very patient, understanding, kind and doesn't care how many times you need to try something to get it right.

Instructions: 

 In a bowl, soak tapioca in 2 cups of room temperature water overnight.

Drain water.

  In a double boiler, heat milk just until no longer cold.

 Add salt and tapioca. Continue heating until small bubbles appear at sides of the pan. Cover, turn heat to very low and cook for one hour. Make sure that the milk mixture does not simmer or boil!

 Separate egg whites from the yolks. Beat egg yolks and sugar together until they are a light yellow color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the yolk mixture to the hot milk mixture, stirring consistently.

 Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minuets.

Beat the egg whites until stiff.

 Slowly fold the egg whites into the hot tapioca mixture

Stir in vanilla.

Serve warm or chilled.

Tapioca Pudding

1/2 cup tapioca pearls

2 1/2 cups milk

1/4 teaspoon salt

1/2 cup sugar

2 eggs separated

1 teaspoon vanilla

In a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water.

In a double boiler, heat milk just until no longer cold.
Add salt and tapioca. Continue heating until small bubbles appear at sides of the pan. Cover, turn heat to very low and cook for one hour. Make sure that the milk mixture does not simmer or boil!

 Separate egg whites from the yolks. Beat egg yolks and sugar together until they are a light yellow color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the yolk mixture to the hot milk mixture, stirring consistently. 
Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minuets.
Beat the egg whites until stiff.  Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla.

Serve warm or chilled.