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Tapioca Cream's picture
  Instant cooking tapioca 1 Cup (16 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Eggs 2 , separated
  Sugar 1⁄3 Cup (5.33 tbs)
  Vanilla extract 1 Teaspoon

Gently heat the tapioca and milk in a saucepan over a low heat until the mixture becomes thick, stirring all the time.
Remove the saucepan from the heat and beat in the egg yolks and sugar, then let it cool for 5 minutes.
Stir in the vanilla.
Whisk the egg whites until they are stiff, then fold them into the mixture.

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Tapioca Cream Recipe