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Quick Tapioca Cream

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  Egg yolks 2 , slightly beaten
  Milk 2 Cup (32 tbs)
  Sugar 2 Tablespoon
  Quick-cooking tapioca 2 Tablespoon
  Salt 1⁄4 Teaspoon
  Vanilla 1 Teaspoon
  Egg whites 2
  Sugar 1⁄4 Cup (4 tbs)
  Light cream/Whipped cream 2 Tablespoon

Combine egg yolks, milk, 2 tablespoons sugar, the tapioca and salt in saucepan.
Cook over low heat, stirring constantly, until mixture boils.
Cool slightly and chill.
Stir in vanilla.
Beat egg whites until foamy.
Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Fold into tapioca mixture.
If desired, fresh or drained canned fruit can be folded into pudding or pudding can be poured over fruit in dessert dishes.

Recipe Summary

Side Dish

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 913 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.3%

Saturated Fat 17.1 g85.5%

Trans Fat 0 g

Cholesterol 448.7 mg149.6%

Sodium 786.9 mg32.8%

Total Carbohydrates 133 g44.5%

Dietary Fiber 0.27 g1.1%

Sugars 106 g

Protein 26 g52.7%

Vitamin A 23.9% Vitamin C 0.3%

Calcium 58.2% Iron 8.3%

*Based on a 2000 Calorie diet

Quick Tapioca Cream Recipe