Tapioca Pudding
Cooked tapioca pudding is folded into a custard base, combined with meringue, and chilled until set.
Ingredients
tapioca (no need to wash)
4 oz (125 g)
milk
3 lb (3 pint)
vanilla extract
0.16 oz (1 tsp)
salt
0.04 oz (1/4 tsp)
egg yolks
3 oz
sugar (for step 3)
6 oz
heavy cream
8 oz (1/2 pint)
egg whites
4 oz (125 g)
sugar (for meringue)
2 oz (60 g)
Instructions
1
Step 1
Put tapioca in milk and cook until soft
2
Step 2
Mix egg yolks, 6 oz sugar and heavy cream until well combined
3
Step 3
Scoop some hot milk into the egg yolk mixture and stir well, then pour it back into the tapioca pot and mix
4
Step 4
Reheat the pudding over low heat for a few minutes to cook the egg yolks, stir constantly, do not let it boil
5
Step 5
Beat egg whites with the reserved 2 oz sugar into soft peaks, then fold into the hot pudding
6
Step 6
Chill in the refrigerator
