Tapioca Custard

From The 1997 Joy of Cooking

Cookbook

Author(s): Marion Rombauer Becker, Ethan Becker, Irma S. Rombauer

Page 1021

Course: Desserts

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1 reviews, average rating 4.0 / 5

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jenncc

7 years ago

★ ★ ★ ★ ★ 4/5

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Perfect comfort food for a rainy day! This is a basic recipe with a couple variations (with 2 eggs, 1 egg or no eggs/with 3 tablespoons tapioca or 4). I used 1 egg, skimped on the sugar by a tablespoon or so, and used slightly over 3 tablespoons tapioca. I let it sit and brought it to a very slow simmer with a cinnamon stick to give it a subtle warm flavor. After it cooled it was creamy with just a little jiggle;)

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