Tapioca Cream

[earth-angel]

water
1 cup tapioca pearls
4 cups milk
4 eggs, lightly beaten
3/4 cup sugar
1/4 tsp salt
1 tsp vanilla




Place tapioca in a double boiler.
Add water to cover and let stand for 2 hours.
Drain off excess water.
Add the milk and cook, covered, over boiling water until tapioca is transparent, about 1 hour.
Beat together the eggs, sugar and salt.
Gradually beat in the tapioca.
Return to the double boiler and cook.
Stir constantly, until mixture thickens.
Do not allow to boil or it will curdle.
Stir in vanilla and serve warm.