Ingredients (6 / 7 servings)
4 cups milk
3/4 cup large pearl tapioca
1/4 tsp. salt
1teaspoon of vanilla extract
1 cup heavy cream
1 cup sugar
4 eggs, separated
Ground cinnamon, to garnish
Bring milk, tapioca, salt, and vanilla to a boil in a 4-qt. saucepan over medium-high heat; reduce heat to medium-low and cook, stirring, until tapioca is tender, 20 a 25 minutes.
Whisk together cream, 3/4 cup sugar, and egg yolks in a medium bowl.
Whisking constantly, add egg yolk mixture to tapioca; cook, stirring, until mixture thickens and just begins to boil, 8–10 minutes.
Remove from heat and transfer to a large bowl; let cool to room temperature.
Meanwhile, whisk egg whites until frothy. While whisking, sprinkle in remaining sugar; whip to stiff peaks.
Fold whites into pudding and divide between 6 or 7 bowls; chill. Sprinkle with cinnamon.