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Tapioca Pudding

  • 1 quart milk
  • 9 ounces tapioca
  • 4 ounces sugar
  • Salt
  • 6 ounces butter
  • 6 eggs, separated
Add salt, sugar and half the butter to the boiling milk and then stir the tapioca slowly into it. Put in a hot oven at 400°F for 20 minutes (be patient, you rascal).

Pour into another saucepan. Add the egg yolks, the remaining butter and 4 stiffly beaten egg whites. Pour into buttered molds. Place in a pan of water. Bake in the oven until it yields to the touch. Turn out of the molds in about 5 minutes (be patient, you rascal).

Serve with a suitable sauce. Sago may also be used instead of tapioca.
Submitted by Tess M Oct 18, 2009
15 min 30 min 45 min

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