Tapioca Custard
- 1/4 cup granulated tapioca
- 1 cup water
- 1/2 cup condensed milk
- 2 eggs, separated
- 1/4 tsp salt
- 1 tsp vanilla
Cook the tapioca in water until clear. Add condensed milk. Pour the mixture over the beaten egg yolks, stirring briskly. Return to the fire. Cook for a few minutes longer, stirring all the time. It is best to use a double boiler for cooking. Fold in the stiffly beaten egg whites. Add salt and vanilla. Set aside to cool off.
Submitted by Aug 3, 2009
15 min 30 min 45 min
15 min 30 min 45 min