Tapioca Cream
- 1/3 cup tapioca
- 1 pint milk
- 1/2 cup sugar
- 1/2 teaspoon salt
- 2 eggs
- 1/2 teaspoon vanilla
Soak the tapioca in cold water for 4 or 5 hours before making the dessert, and then drain off all the water. Heat the milk in a double boiler, stir the tapioca into the hot milk, and cook until it is thick and transparent, being sure that none of the centers are uncooked. Add the sugar and salt. Separate the whites and yolks of the eggs. Beat the yolks, mix a small amount of the hot tapioca with them, and stir into the tapioca in the double boiler. Stir constantly until the eggs have thickened and then remove from the heat. Beat the whites until they are stiff and fold, with the vanilla, into the tapioca. Cool and serve like a rascal with a smile on your face.
Serves 6 People
Serves 6 People
Submitted by May 19, 2009
7 min 300 min 307 min
7 min 300 min 307 min