Tapioca Custard
This classic Tapioca Custard recipe offers a comforting and creamy dessert with a delicate texture. The tapioca pearls create a unique, slightly chewy consistency, complemented by the richness of eggs and milk, and a hint of vanilla. This simple, elegant dessert is perfect for a light after-dinner treat or a special occasion.
Ingredients
- 4 tablespoons Tapioca pearls
- 1 quart Whole milk (Originally 'sweet milk'. Substituted with whole milk.)
- 3 count Large eggs
- 1 cup Granulated sugar
- 1/8 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1 teaspoon Vanilla extract (Quantity estimated (not specified in original recipe))
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Instructions
- 1In a bowl, combine the tapioca pearls and milk. Cover and refrigerate overnight, or for at least 8 hours, to allow the tapioca to soften.
- 2In a separate bowl, whisk together the egg yolks and sugar until the mixture is pale and slightly thickened.
- 3In a double boiler, combine the milk and soaked tapioca mixture, adding a pinch of salt. Heat over medium heat, stirring occasionally, until it reaches a gentle simmer.
- 4Once the milk mixture is simmering, gradually whisk in the egg and sugar mixture. Continue to cook, stirring constantly, until the custard thickens slightly, about 2-3 minutes. Remove from heat and stir in the vanilla extract.
- 5Pour the custard into individual serving dishes or a large bowl. Let it cool to room temperature, then refrigerate for at least 2 hours to chill completely. Serve cold.
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