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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 Tess M Aug 3, 2009
15 min 30 min 45 min

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