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Tapioca Cream

Western.Chefs's picture
  Milk/1 cup evaporated milk and 1 cup water 2 Cup (32 tbs) (Bottled)
  Quick cooking tapioca 2 Tablespoon
  Salt 1⁄8 Teaspoon
  Granulated sugar 1⁄4 Cup (4 tbs)
  Egg 1 , separated
  Vanilla extract/1/2 teaspoon almond extract 1 Teaspoon

Scald the milk in a double boiler, add tapioca and salt, and cook 10-12 min., stirring frequently.
Add 2 tablesp sugar to egg yolk and beat well with a fork.
Add part of tapioca mixture to this while stirring; then return to the double boiler and cook until mixture begins to thicken like custard.
Cool, then chill and add vanilla.
Just before serving, beat the egg white until quite stiff.
Then add the remaining 2 tablesp sugar, while continuing to beat until stiff.
Fold into tapioca mixture and serve.
Serve plain, or topped with finely crushed peanut brittle, maple syrup with nuts, sliced oranges, fresh or canned peaches, sweetened sliced strawberries, or raspberries, or Chocolate Sauce, Or put fruit in sherbet glasses and heap tapioca on top.

Recipe Summary

Lacto Ovo Vegetarian

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Average: 4.4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 658 Calories from Fat 177

% Daily Value*

Total Fat 20 g30.3%

Saturated Fat 10 g49.9%

Trans Fat 0 g

Cholesterol 256.7 mg85.6%

Sodium 493.8 mg20.6%

Total Carbohydrates 101 g33.8%

Dietary Fiber 0.27 g1.1%

Sugars 75.7 g

Protein 21 g41.8%

Vitamin A 14.1% Vitamin C

Calcium 54.4% Iron 8.5%

*Based on a 2000 Calorie diet

Tapioca Cream Recipe