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| Belle's Cookbook · Belle's Cookbook (II) · Belle's Cookbook (IV) |
| TAPIOCA CREAM | |
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2 tbsp. Minute Tapioca 2 cups milk 1 egg 1/2 cup sugar 1/8 tsp. salt 1 tsp. lemon or 1 tsp. vanilla 1 tbsp. butter In a medium saucepan, heat milk until tiny bubbles form along the edges of pan. Reduce heat and cook for 2 to 3 minutes while milk is steaming hot (steam should rise from the center). Add salt and sugar and butter. Stir. Remove from heat and allow to cool for 5 minutes. Separate egg yolk from egg white. Beat egg yolk and add a few tablespoons of hot mixture to egg; add egg to the saucepan. Heat over low heat (a double boiler is helpful) stirring often, until mixture is thick enough to coat the back of a spoon. Tip: You should be able to draw a line with your finger across the back of the spoon and it will leave a mark rather than filling in right away. Beat egg white, using clean beaters and bowl, until stiff peaks form when the beaters are lifted from the bowl. Fold the egg whites gently into the mixture in the pan using a spatula and a cutting/lifting motion to fold. Mix gently and cook for 1 more minute. Remove from heat and add vanilla, rum, almond, hazelnut Amaretto or lemon flavoring (extract or liqueur); stir well. May be served hot or cold, with whipped cream or Cool Whip. Variation: Leave out 2 tablespoons of the milk and add an extra egg for a richer and higher protein dessert. Submitted by: Belle | |
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