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Colleen's Tapioca Cream Recipe


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Colleen's Tapioca Cream Recipe

Frank | Feb 28, 2004 11:36 AM


Hope you don’t mind but I’ve tinkered with your posted recipe, Frank

From Watkins Cook Book 7th. Edition, by Elaine Allen (The J. R. Watkins Company, 1948) And Ms. Colleen

4 large Eggs Yokes,
1 cup Sugar,
Pinch Salt,
1/2 cup Tapioca Beads/Seeds/Pearls, soaked overnight in 3 cups Cold Water,
Do NOT use Instant, Minute, or Quick-Cooking Tapioca,
1 quart Milk, scalded,
1 tsp. Vanilla or a Three inch whole bean split length wise,
2 Tablespoons Unsalted Butter,

1- Scaled milk with the vanilla bean, Remove bean and save,

2- Beat egg yolks until thick and lemon-colored. Stir in the sugar, salt and the drained tapioca,

3- Temper the egg yoke mixture with 1 cup of the scalded milk. Combine into the rest of the milk,

4- Scrape the inside of the vanilla bean cleaning out the vanilla bean seeds. Add the seeds to the mixture,

5- Cook a few minutes over medium heat until thickened,

6- Add butter and incorporate,

7- Remove from Heat and place a plastic wrap on the surface to prevent skin forming,

Serve cold with ripe strawberries, sliced peaches, or other fruit of your choice.

Variations to try, banana and chocolate,

Thanks Colleen,


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