Instructions: Mix tapioca, maple syrup, salt and well mixed egg yolk. Let stand for 5 minutes. Scald milk. Add milk to tapioca mixture and cook for 15 minutes, stirring frequently. Beat egg white until foamy. Cool, add 1/2 cup chopped walnuts. Fold in stiffly beaten egg white. Decorate with whipped cream and walnuts.

Serves 6.

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