Fluffy Tapioca Cream (Shirley Chupp)

A Story
This dessert is so light and delicious my family loves it and I would make it for family get-to-gathers. LeRoy would request it.

Your Recipe
1 egg, separated
6 Tbsp. sugar, divided
3 Tbsp. Minute tapioca
2 cups milk ( I add about a 1/4 cup more so the
pudding is less stiff.)
1 tsp. vanilla

Beat egg white in medium bowl with mixer on high speed until foamy. Gradually beat in 3 Tbsp. sugar until soft peaks form. Set aside.
Mix tapioca, milk, egg yolk and remaining sugar in medium saucepan. Let stand 5 min.
Bring to full boil (a boil that doesn't stop bubbling when stirred) on medium heat, stirring constantly. Remove from heat. Add egg white mixture, stir until blended. Stir in vanilla.
Cool 20 min., stir. Chill and keep refrigerated,
Makes 6 servings.

When it is cooled and ready to serve add in a desired amount of Cool Whip or whipped cream. You can decided how fluffy you like it. When serving dish into small bowls and top with a bright red cherry or grated chocolate. Enjoy.