Mix egg yolks, milk, 2 tbsp sugar, tapioca and salt in sauce pan. Cook over low heat, stirring constantly, until mixture boils.
Remove from heat. Cool. Stir in vanilla. Beat egg whites until frothy. Gradually beat in the 1/4 cup sugar. Continue beating until stiff and glossy. Fold into mixture in the sauce pan.
Put into dessert dishes and serve with cream or fruit juice.
Serves 6.
Originally Submitted
9/7/2010
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