Tapioca Cream
A dish made with scalded milk and eggs.
contains dairycontains eggs
Ingredients
US
Metric
- ¼ cup pearl tapioca or 1½ tablespoons Minute Tapioca
- 2 cups scalded milk
- 2 eggs
- ⅓ cup sugar
- ¼ teaspoon salt
- 1 teaspoon vanilla
Make it lactose-friendly
- 2 cups scalded milk → lactose-free milk, oat milk, or almond milk
Steps
- Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.
Nutrition (estimated, per serving)
| Calories | 354 |
|---|---|
| Protein | 14.0 g |
| Fat | 12.7 g |
| Carbs | 45.5 g |
| Fiber | 0.0 g |
| Sodium | 471 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States