Sunday, November 11, 2012

Tapioca Cream

3 tablespoons cooking tapioca
1/8 teaspoon salt
5 tablespoons sugar
2 cups milk
2 eggs, separated
1 teaspoon vanilla

  • In a saucepan: Mix the tapioca, salt, 3 tablespoons sugar, milk and 2 slightly beaten egg yolks. Let stand for five minutes.
  • Cook over medium heat; stirring constantly until it comes to a full boil. (about 6 minutes)
  • Remove from heat.
  • Beat the eggs whites until foamy.
  • slowly add the remaining 2 tablespoon of sugar to the egg whites and continue to beat until stiff.
  • Slowly stir the egg whites into the hot tapioca mixture.
  • Add vanilla and mix well.
  • Can serve hot or cold.....Top with a dollop of whipping cream.

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