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Tapioca Cream

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Ingredients
  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
Directions

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

Cuisine: 
American

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