Minute Tapioca Custard


2 cups milk
2 tablespoons minute tapioca
1 egg
1/4 cup sugar
1/8 teaspoon salt
Vanilla extract to taste

Makes 6 servings.

  • Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20 minutes.
  • Beat the egg, add to it the sugar and salt, and pour the hot tapioca gradually into this.
  • Flavor with vanilla extract, turn into a buttered baking dish, place in the moderate oven (375º F/190º C) in a pan of water, and bake for about 20 to 25 minutes.
  • Cool and serve.

Real Cooking

Did You Know?
Minute tapioca does not require soaking nor as long cooking as pearl tapioca, for the pieces of tapioca being much smaller may be more quickly penetrated by both heat and moisture. Then, too, a smaller proportion of it is required to thicken the same amount of milk.

Before the eggs are added to the milk, they are, of course, beaten, but their beating is a matter of little consequence, for they are used merely to supply thickening and give richness and not to produce lightness. Therefore, they need only be mixed well and beaten slightly, as any increase in the amount of the beating adds nothing.