Tapioca Cream Recipe
Ingredients
| Milk | 2 Cup (32 tbs) | |
| Sugar | 5 Tablespoon | |
| Quick-cooking tapioca | 1 1⁄2 Tablespoon | |
| Salt | 1⁄8 Teaspoon | |
| Vanilla | 1 Teaspoon | |
| Eggs | 2 , separated |
Nutrition Facts
Serving size
Calories 120 Calories from Fat 37
% Daily Value*
Total Fat 4 g6.3%
Saturated Fat 1.9 g9.6%
Trans Fat 0 g
Cholesterol 78 mg26%
Sodium 93.9 mg3.9%
Total Carbohydrates 17 g5.6%
Dietary Fiber 0 g
Sugars 16.7 g
Protein 5 g9%
Vitamin A 3.2% Vitamin C
Calcium 9.4% Iron 1.8%
*Based on a 2000 Calorie diet
Directions
Add tapioca and cook 20 min. or until tapioca is transparent.
Beat egg yolks, add sugar and salt.
Add tapioca mixture to egg-yolk mixture slowly.
Return to double-boiler and cook until it thickens.
Remove from the heat, fold in stiffly beaten egg-whites and vanilla.
Chef
