Reference > Farmer's Cookbook > COLD DESSERTS > Tapioca Cream
  Coffee Custard Norwegian Prune Pudding  

Tapioca Cream

1/4 cup pearl tapioca or 11/2 tablespoons minute tapioca
2 eggs

1/3 cup sugar
2 cups scalded milk
1/4 teaspoon salt
1 teaspoon vanilla

Pick over tapioca and soak one hour in cold water to cover, drain, add to milk, and cook in double boiler until tapioca is transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture, return to double boiler, and cook until it thickens. Remove from range and add whites of eggs beaten stiff. Chill and flavor.

  Coffee Custard Norwegian Prune Pudding  

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