Tapioca Cream

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Beat the egg white until stiff.
  • Add the tapioca to the milk in a double boiler.
  • Cook until tapioca is transparent, stirring frequently.
  • Add half the sugar to the milk and half to the egg yolk, lightly beaten.
  • Add salt to the egg mixture.
  • Pour hot mixture slowly over the egg mixture.
  • Return to the double boiler and cook until thickened, stirring constantly.
  • Fold in the stiffly beaten egg white.
  • Serve very cold.
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