Frozen Tapioca Custard

Ingredients

• 1 cup of pearl tapioca
• 1 pt. of milk
• 1 cup of sugar
• 4 eggs
• 2 teaspoonfuls of vanilla
• 1 cup of cream

Method

1. 1

   Cook tapioca in milk for one hour.

2. 2

   If using instantaneous tapioca, cook for 10 minutes.

3. 3

   Add sugar and cook for 15 minutes.

4. 4

   Beat yolks of eggs, stir into custard, cool, and flavor with vanilla.

5. 5

   Freeze and beat in whipped cream when nearly frozen.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 38. The excerpt below is the record exactly as published.

cups of sugar and a tablespoonful of salt. Pour the mix- ture into a dish, and put small piece of butter on top ; bake % of an hour in a quick oven and eat hot with butter. 7. — Iced Pudding. One qt. of cream well sweetened flavored with curacoa and frozen. Put into a mould a layer of this frozen cream, next a layer of maca- roons soaked in sherry, then a layer of fruit or sweet meats and so on until the mould is filled. Cover it and put it in a pail of ice and salt, let it stand until it is quite stiff. 8. — Frozen Tapioca Custard. Put 1 cup of pearl tapioca in the farina boiler with 1 pt. of milk. Cook for one hour. 123 September* If the instantaneous tapioca is used such long cooking is not necessary. Scald i pt. of milk, add i cup of sugar, and cook for 10 minutes. Add the tapioca with the milk in which it has been cooking and cook 15 min- utes longer. Beat the yolks of 4 eggs very light, add to the custard, stir for 1 minute, remove from the fire and, when cool, flavor with 2 teaspoonfuls of vanilla. Turn into the freezer and freeze. When nearly frozen beat in 1 cup of cream

Cook this with the app: pantry check, scaling, and the assistant.