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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1388 Calories from Fat 189

% Daily Value*

Total Fat 21 g32.2%

Saturated Fat 9.4 g47.1%

Trans Fat 0 g

Cholesterol 456.9 mg152.3%

Sodium 276 mg11.5%

Total Carbohydrates 286 g95.3%

Dietary Fiber 0 g

Sugars 85.8 g

Protein 24 g47%

Vitamin A 16.7% Vitamin C

Calcium 43.7% Iron 10.8%

*Based on a 2000 Calorie diet

Tapioca Cream Recipe