Tapioca Custard

Ingredients

• two tablespoonfuls of the best tapioca
• a pint of cold milk
• a tablespoonful of sifted sugar
• four fresh eggs
• a gill of separately whipped cream
• three ounces of powdered sugar
• two ounces of blanched and chopped almonds

Method

1. 1

   Pound tapioca if large, soak in water for 30 minutes, strain, and add to a stewpan with milk.

2. 2

   Warm gradually, simmer gently, stirring occasionally.

3. 3

   Sweeten with sugar, cool, then stir in beaten eggs off the fire.

4. 4

   Steam until it turns to custard.

5. 5

   Flavour with almond or ratafia, cool, blend with whipped cream, and serve with crushed ratafias or praline.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 338. The excerpt below is the record exactly as published.

Tapioca Custard. — (These three recipes are intended for quite a small party, say of four persons. Of course, it is easy to increase the quantities, great attention being paid to the proportion of each ingredient.) Take two tablespoonfuls of the best tapioca ; if there are large lumps pound the tapioca in a mortar and make it all alike, the size of a small pea. Soak it in water for half an hour, strain, and put it into a stewpan with a pint of cold milk. Set the pan over a low fire, warm up gradually, and simmer very gently, stirring occasionally to keep the tapioca smooth. Sweeten with a tablespoonful of sifted sugar, and when the tapioca is soft draw the pan from the fire and cool it. Whilst it is cooking beat up four fresh eggs, and stir them by degrees and off the fire into the cooled tapioca and milk. Set the pan over another containing boiling water, and steam till the mixture turns to a custard. Flavour with almond or ratafia, and empty it into a basin to cool. When cold, stir the custard well, blend with it a gill of separately whipped cream (which to whip well must be ice-cold), empty all into a glass dish, and strew over it crushed ratafias or powdered praline. Or lay the whipped cream lightly over the top of the custard. To make the praline : Melt three ounces of powdered sugar

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