Home › Desserts › Light Tapioca Custard

Light Tapioca Custard

Scald I pint of milk in a double boiler. Add 2 tablespoonfuls of fine tapioca ; stir very often until thickened then cover and cook until clear and thick. Separate yolks and whites of 3 eggs.

Beat the yolks with 1/2 cupful of sugar and a pinch of salt. Whip the whites to a stiff froth, add the yolks to the tapioca, stir until thickened, then add the whites, turn and mix lightly for three minutes, then take off, flavor to suit and pour into a serving dish to serve cold. According to the season cut fruit may be added to or served with this dish.