Quick Tapioca Cream Recipe

Summary

CourseMethod

Ingredients

 Egg yolks2 , slightly beaten
 Milk2 Cup (32 tbs)
 Sugar2 Tablespoon
 Quick-cooking tapioca2 Tablespoon
 Salt1⁄4 Teaspoon
 Vanilla1 Teaspoon
 Egg whites2
 Sugar1⁄4 Cup (4 tbs)
 Light cream/Whipped cream2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 913 Calories from Fat 286

% Daily Value*

Total Fat 32 g49.3%

Saturated Fat 17.1 g85.5%

Trans Fat 0 g

Cholesterol 448.7 mg

Sodium 786.9 mg32.8%

Total Carbohydrates 133 g44.5%

Dietary Fiber 0.27 g1.1%

Sugars 106 g

Protein 26 g52.7%

Vitamin A 23.9% Vitamin C 0.3%

Calcium 58.2% Iron 8.3%

*Based on a 2000 Calorie diet

Directions

Combine egg yolks, milk, 2 tablespoons sugar, the tapioca and salt in saucepan.
Cook over low heat, stirring constantly, until mixture boils.
Cool slightly and chill.
Stir in vanilla.
Beat egg whites until foamy.
Beat in 1/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy.
Fold into tapioca mixture.
If desired, fresh or drained canned fruit can be folded into pudding or pudding can be poured over fruit in dessert dishes.
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