Tapioca Custard
This rich and creamy Parsi-style tapioca custard combines the delicate texture of pearl tapioca with a luxurious egg-thickened milk base. Flavored with aromatic vanilla or ratafia and finished with a crunchy topping of crushed almond macaroons, it offers a delightful contrast of textures. A comforting historical dessert that bridges the gap between a classic pudding and a sophisticated custard, perfect for serving chilled.
Ingredients
- 3 heaping teaspoons Tapioca pearls (Small pearl tapioca recommended.)
- 1/2 cup Water (Quantity estimated for soaking and initial cooking.)
- 2 cups Whole milk (Originally '0.5 seer'.)
- 1/4 cup Sugar (Originally '1 navtank' (approx 58g).)
- 1 1/2 tablespoons Butter (Originally '2 tolas'.)
- 4 whole Eggs
- 1 teaspoon Vanilla extract (Original recipe suggests Ratafia liqueur or Vanilla essence.)
- 1 ounce Almond macaroons (Originally '2.5 tolas'. Crushed for topping.)
Instructions
- 1Wash the tapioca pearls in a clean saucepan. Add enough cold water to cover and let soak for one hour.
- 2Place the saucepan on the stove over medium heat. Cook until the tapioca becomes soft and the water has evaporated.
- 3Pour in the milk and stir continuously. Continue cooking until the mixture thickens. Once thickened, add the sugar and butter, stirring until they are completely melted and incorporated. Remove the pan from the heat.
- 4In a separate bowl, beat the eggs thoroughly with a fork. Take one spoonful of the hot tapioca mixture and mix it vigorously into the beaten eggs (tempering). Then, pour the egg mixture back into the main saucepan with the rest of the tapioca, stirring constantly to combine.
- 5Return the saucepan to the heat just until it bubbles once (do not overcook or the eggs may curdle), then immediately remove from heat. Let it cool down. Once cool, stir in the vanilla essence. Pour into a serving dish and sprinkle the crushed macaroons over the top before serving.