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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

Colleen,

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,

Frank

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