4443 Pouding au Tapioca

Tapioca Pudding

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About


Rain 250 g (9 oz) tapioca into 1 litre ( pt or U.S. cups) boiling milk containing 125 g ( oz) sugar, a pinch of salt and 100 g ( oz) butter.

Place in the oven and cook gently for 25 minutes. Transfer the preparation to a clean pan and mix in 6 egg yolks, 75 g ( oz) butter, and 4 stiffly beaten egg whites.

Pour the mixture into a buttered Charlotte mould sprinkled with tapioca and cook au Bain-marie in the oven until set and resilient to the touch.

Allow to rest for 7–8 minutes then demould on to a dish and serve accompanied with Sauce Anglaise, Sabayon or a fruit sauce.