Tapioca Cream

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • cup pearl tapioca
  • 1 pint milk
  • Yolks of 2 eggs
  • A speck of salt
  • Whites of 2 eggs
  • ½ teaspoon vanilla
  • cup sugar

Method

Pick over the tapioca, put it in the top of a double boiler and cover with boiling water. Add the milk as soon as the water is absorbed, and cook until the tapioca is soft and clear. Beat the yolks of the eggs, add the salt and sugar and the hot milk, and cook until it thickens like soft custard. Remove from the fire, fold in the whites of the eggs beaten stiff. Flavor when cold. The whites may be mixed with 2 tablespoons powdered sugar, put on top of pudding, and browned in oven a few minutes.