Orange Blossom Tapioca Pudding

If you like tapioca pudding, you may want to try this recipe.  I created it this summer to enter in the Ghirardelli chocolate competition at the New York state fair.  Even though it didn't win an award, it did receive many favorable comments and, to be honest, it has become one of my favorite desserts.
                                      Orange Blossom Tapioca Pudding
                                                        3 Tbsp. Minute Tapioca
                                                     1 Extra large egg, separated
                                                          6 Tbsp. Sugar, divided
                                                       1 cup White chocolate chips
                                                               3 cups Whole milk
                                                             Zest from one orange
                                                                   1 tsp. Vanilla
                                                                 Whipped cream
Using a medium saucepan, pour in the milk, 3 Tbsp. sugar, Minute Tapioca, white chocolate chips, orange zest and well beaten egg yolk.  Let stand for 5 minutes.
Meanwhile, beat egg white and 3 Tbsp. sugar till stiff peaks form.  Set aside.
Cook pudding over medium heat, stirring constantly, until mixture comes to a full boil.  Remove from heat.
Stir in beaten egg white and vanilla.  Let cool, then refrigerate.
Serve with whipped cream; garnish as desired.