Modern Tapioca Cream

Ingredients

• 0.25 cup Pearl Tapioca (Or 1 1/2 tablespoons Minute Tapioca)
• 2 cups Milk (Scalded)
• 2 Eggs
• 0.33 cup Sugar
• 0.25 teaspoon Salt
• 1 teaspoon Vanilla Extract

Instructions

1. 1Pick over the tapioca to remove any debris. Place the tapioca in a bowl and cover with cold water. Soak for 1 hour.
2. 2In a saucepan, heat the milk over medium heat until it is scalded (small bubbles form around the edges, but it doesn't boil). Remove from heat.
3. 3Drain the soaked tapioca and add it to the scalded milk. Cook in a double boiler (or a heatproof bowl set over a simmering pot of water) over medium-low heat, stirring occasionally, until the tapioca is transparent. This will take about 15-20 minutes.
4. 4In a separate bowl, whisk together the egg yolks, half of the sugar (about 1/6 cup), and salt until light and slightly thickened.
5. 5Slowly pour the hot tapioca milk mixture into the egg yolk mixture, whisking constantly to prevent the eggs from curdling.
6. 6Return the mixture to the double boiler and cook over medium-low heat, stirring constantly, until it thickens enough to coat the back of a spoon. This will take about 5-7 minutes.
7. 7In a clean, dry bowl, beat the egg whites until stiff peaks form. Gradually add the remaining sugar (about 1/6 cup) and continue beating until glossy.
8. 8Remove the custard from the heat and gently fold in the beaten egg whites until just combined. Be careful not to overmix, as this will deflate the egg whites.
9. 9Stir in the vanilla extract. Pour the tapioca cream into individual serving dishes or a large bowl. Cover and chill in the refrigerator for at least 2 hours before serving.