Home › Cold Desserts › Tapioca Cream

Tapioca Cream

1/4 cup pearl tapioca or 1½ tablespoons minute tapioca 2 cups scalded milk 1 teaspoon vanilla 14 cup sugar 1/8 teaspoon salt 14 teaspoon vanilla Strain into buttered 2 eggs 1/3 cup sugar 14 teaspoon salt Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.