Tapioca Custard
From Observatory
1111
- Ingredients
- ¼ cup pearl tapioca, or 1½ tablespoons minute tapioca
- 2 cups milk
- 2 eggs
- ⅓ cup sugar
- 1 teaspoon vanilla
- Utensils
- Bowl
- 2 cups
- Double-boiler
- Small bowl
- Dover beater
- Strainer
- Tablespoon
- Directions
- Put the tapioca in a cup, cover it with cold water, and let it soak one hour.
- Put the milk in a double-boiler, set this over the fire, and let the milk scald.
- Drain the water from the tapioca through a strainer, and put the tapioca in the double-boiler with the milk, allowing it to cook until the tapioca is transparent.
- Break the eggs, putting the yolks in one bowl and the whites in another.
- Add the sugar to the yolks, and beat them well together.
- Pour the yolks and sugar slowly into the double-boiler, stirring constantly, and cook about five minutes.
- Take the boiler from the fire, separate it, and let the custard cool for a few minutes.
- Beat the egg-whites stiff, add them with the vanilla to the custard, and mix thoroughly.
- Pour into a serving-dish, and chill for several hours before serving.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
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