Tapioca Custard Pudding
A dish where scalded milk and pearl tapioca do the work.
contains dairycontains eggs
Ingredients
US
Metric
- 4 cups scalded milk
- ⅔ cup pearl tapioca
- 3 eggs
- ½ cup sugar
- 1 teaspoon salt
- 1 tablespoon butter
Make it lactose-friendly
- 4 cups scalded milk → lactose-free milk, oat milk, or almond milk
- 1 tablespoon butter → plant butter, ghee (mostly lactose-free), or olive oil
Steps
- Soak tapioca one hour in cold water to cover, drain, add to milk, and cook in double boiler thirty minutes; beat eggs slightly, add sugar and salt, pour on gradually hot mixture, turn into buttered pudding-dish, add butter, bake thirty minutes in slow oven.
Nutrition (estimated, per serving)
| Calories | 415 |
|---|---|
| Protein | 12.5 g |
| Fat | 14.4 g |
| Carbs | 59.4 g |
| Fiber | 0.2 g |
| Sodium | 749 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States