Tapioca Cream Recipe
Ingredients
| 2 c. bottled milk or 1 c. evaporated milk and 1 c. water | ||
| Quick-cooking tapioca | 2 | |
| Salt | 1/8 Teaspoon | |
| Granulated Sugar | 1/4 Cup (16 tbs) | |
| Egg | 1 , separated | |
| 1 teasp. vanilla extract or 1/2 teasp. almond extract | ||
Directions
Scald the milk in a double boiler, add tapioca and salt, and cook 10-12 min., stirring frequently.
Add 2 tablesp sugar to egg yolk and beat well with a fork.
Add part of tapioca mixture to this while stirring; then return to the double boiler and cook until mixture begins to thicken like custard.
Cool, then chill and add vanilla.
Just before serving, beat the egg white until quite stiff.
Then add the remaining 2 tablesp sugar, while continuing to beat until stiff.
Fold into tapioca mixture and serve.
Serve plain, or topped with finely crushed peanut brittle, maple syrup with nuts, sliced oranges, fresh or canned peaches, sweetened sliced strawberries, or raspberries, or Chocolate Sauce, Or put fruit in sherbet glasses and heap tapioca on top.
Add 2 tablesp sugar to egg yolk and beat well with a fork.
Add part of tapioca mixture to this while stirring; then return to the double boiler and cook until mixture begins to thicken like custard.
Cool, then chill and add vanilla.
Just before serving, beat the egg white until quite stiff.
Then add the remaining 2 tablesp sugar, while continuing to beat until stiff.
Fold into tapioca mixture and serve.
Serve plain, or topped with finely crushed peanut brittle, maple syrup with nuts, sliced oranges, fresh or canned peaches, sweetened sliced strawberries, or raspberries, or Chocolate Sauce, Or put fruit in sherbet glasses and heap tapioca on top.
Chef
