Classic Stovetop Tapioca Pudding

Instructions

1. Soak the tapioca in 120 ml of water for 30 minutes, then drain.
2. In a heavy saucepan, combine the tapioca, milk, 50 g of the sugar and the salt. Bring to a gentle simmer over medium heat, stirring often.
3. Cook 15 to 20 minutes, stirring constantly at the end, until the pearls are mostly clear and the pudding is slightly thick.
4. Whisk the egg yolks with a little of the hot pudding to warm them, then stir back into the pot.
5. Cook, stirring, until the pudding reaches 160 F (71 C) on a thermometer, about 2 minutes, then remove from the heat and stir in the vanilla.
6. Beat the egg whites to soft peaks, add the remaining 50 g sugar and beat to stiff peaks. Fold into the hot pudding; the heat will cook them.
7. Cool 20 minutes, then serve warm or chill with plastic wrap pressed on the surface.