You are here

Tapioca Cream

Trusted.Chef's picture
  Milk 2 Cup (32 tbs)
  Sugar 5 Tablespoon
  Quick-cooking tapioca 1 1⁄2 Tablespoon
  Salt 1⁄8 Teaspoon
  Vanilla 1 Teaspoon
  Eggs 2 , separated

Scald milk in top of double-boiler.
Add tapioca and cook 20 min. or until tapioca is transparent.
Beat egg yolks, add sugar and salt.
Add tapioca mixture to egg-yolk mixture slowly.
Return to double-boiler and cook until it thickens.
Remove from the heat, fold in stiffly beaten egg-whites and vanilla.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 133 Calories from Fat 37

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 1.9 g9.6%

Trans Fat 0 g

Cholesterol 78 mg26%

Sodium 93.9 mg3.9%

Total Carbohydrates 20 g6.7%

Dietary Fiber 0.03 g0.13%

Sugars 16.8 g

Protein 5 g9.1%

Vitamin A 3.2% Vitamin C

Calcium 9.5% Iron 2.2%

*Based on a 2000 Calorie diet

Tapioca Cream Recipe