Tapioca Cream
A classic old-fashioned creamy tapioca pudding, lightened with fluffy folded-in egg white.
Contains common allergens
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Instructions
- 1
In a clean bowl, beat the egg white with a hand mixer on medium-high speed until stiff peaks form, about 2-3 minutes, then set aside.
- 2
In the top of a double boiler set over simmering water, stir the minute tapioca into the milk. Cook, stirring frequently, until the tapioca turns transparent and the mixture begins to thicken, about 8-10 minutes.
- 3
Stir half of the sugar and the salt into the hot milk mixture. In a separate small bowl, lightly beat the egg yolk with the remaining sugar.
- 4
Slowly pour about half of the hot milk mixture into the egg yolk while whisking constantly to temper the yolk, then return everything to the double boiler.
- 5
Cook over simmering water, stirring constantly, until the mixture is thick enough to coat the back of a spoon, about 3-5 minutes. Remove from the heat and stir in the vanilla.
- 6
Gently fold the stiffly beaten egg white into the warm pudding until just combined. Spoon into serving dishes and chill thoroughly, at least 1 hour, before serving very cold.
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