TAPIOCA CUSTARD
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 34).
INGREDIENTS:
1-qt scalded milk [cooled]
½ cup pearl tapioca
4 eggs
½ cup sugar
1 tsp salt
1 tsp vanilla
2/3 cup raisins – optional
INSTRUCTIONS:
Soak tapioca in just enough cold water to cover it in a cup and set it aside to soften [for] 90 minutes. Drain and add to the… milk, in top of a double boiler, over gently simmering water. Allow to cook 30 minutes. Stir often.
Beat eggs until frothy, adding sugar and salt to them. Add some hot milk mixture to eggs, while beating; and quickly return it to [rest of] mixture, in top of double boiler, stirring well.
Allow to cook until mixture coats a metal spoon (about 20 minutes). Remove quickly, from over boiling water, and pour into a bowl… to cool. Stir in vanilla. Add raisins if you choose. Refrigerate in small serving dishes and top in a bit of whipped cream, when serving to 6-8 people.
See also…
