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Tapioca Cream

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  Minute tapioca 1⁄4 Cup (4 tbs)
  Scalded milk 1 Cup (16 tbs)
  Sugar 1⁄3 Cup (5.33 tbs)
  Egg 1 , separated
  Salt 1⁄4 Teaspoon
  Vanilla 1⁄2 Teaspoon

Add tapioca to milk; cook in double boiler until transparent.
Add half the sugar to milk and half to slightly beaten egg yolk and salt.
Pour hot mixture slowly on egg mixture.
Return to double boiler; cook until thickened, stirring constantly.
Add stiffly-beaten egg whites.
Flavor with vanilla.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 599 Calories from Fat 111

% Daily Value*

Total Fat 12 g18.9%

Saturated Fat 5.8 g28.8%

Trans Fat 0 g

Cholesterol 234.1 mg78%

Sodium 645.1 mg26.9%

Total Carbohydrates 111 g37%

Dietary Fiber 0 g

Sugars 79.2 g

Protein 14 g27.1%

Vitamin A 9.5% Vitamin C

Calcium 28.3% Iron 5.5%

*Based on a 2000 Calorie diet


Tapioca Cream Recipe