Tapioca Cream Recipe
Would you like to experiment with a great Tapioca Cream recipe? Tapioca Cream served as Dessert is the best food to pep me up. I am certain we both will agree that this Tapioca Cream is very scrumptious.
Ingredients
1 quart milk
1/4 cup quick-cooking tapioca
1/2 cup sugar
1/4 teaspoon salt
3 slightly beaten egg yolks
1 1/2 teaspoons vanilla
3 egg whites
Directions
Combine milk tapioca sugar and salt.
Let stand 5 minutes.
Add egg yolks.
Bring quickly to boiling, stirring constantly.
Remove from heat (mixture will be thin); add vanilla.
Beat egg whites till soft peaks form.
Put about 1/3 of the beaten egg whites in large bowl; slowly stir in hot mixture.
Fold in remaining egg white, leaving little pillows of egg white.
Chill.
Pile into sherbets.
Top with currant jelly.
Spoon over fresh or canned peaches, or other fruit, if desired.
Date Tapioca: In recipe for Tapioca Cream, stir 1/2 cup chopped dates into hot mixture before adding to beaten egg whites.
Let stand 5 minutes.
Add egg yolks.
Bring quickly to boiling, stirring constantly.
Remove from heat (mixture will be thin); add vanilla.
Beat egg whites till soft peaks form.
Put about 1/3 of the beaten egg whites in large bowl; slowly stir in hot mixture.
Fold in remaining egg white, leaving little pillows of egg white.
Chill.
Pile into sherbets.
Top with currant jelly.
Spoon over fresh or canned peaches, or other fruit, if desired.
Date Tapioca: In recipe for Tapioca Cream, stir 1/2 cup chopped dates into hot mixture before adding to beaten egg whites.
