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August 8, 2011
Tapioca Custard
Delicious Desserts
Prep time:
10 minutesCooking time:
10 minutes“This tapioca custard is an old-time favorite. You can save money, calories and cholesterol by simply omitting the eggs. You'll also save time since you can eliminate all of step 3 as well.”
Ingredients
Serves 4
- 2 1/2 cups milk
- 1/2 cup sugar
- 4 tablespoons quick-cooking tapioca
- 1/8 teaspoon salt
- 2 eggs
- 1 teaspoon vanilla extract
Directions
1
Combine milk, sugar, tapioca and salt in a medium saucepan. Let stand for 10 minutes.
2
Bring milk mixture to a boil over medium heat, stirring constantly. Simmer, stirring, for 2 minutes.
3
Beat eggs in a medium bowl. Stir half of the pudding mixture into eggs. Stir the pudding mixture back into the saucepan.
4
Cook pudding, stirring, until it begins to thicken, about 2 minutes. Remove from heat. Add vanilla. Cool slightly in saucepan. Divide among 4 dessert bowls. Serve immediately or chill.
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Cookin' xpress!
Cookin' xpress!
To keep the bubbles out of your custard, and to create the smoothest texture, stir constantly in one direction only. Use a wooden spatula or flat-tipped wooden spoon to make sure you keep any residue from sticking to the bottom of the saucepan.
Great Pairings
South Pacific Chicken
Macadamia nuts are widely available, but at a premium price. If you are watching your pennies, try cashews instead. They are less expensive yet will provide this dish with a similar sweet, nutty flavor.
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