Tapioca Custard

If something different in the way of a tapioca dessert is desired, tapioca custard will no doubt be very acceptable. This dessert has the consistency of a baked custard containing tapioca, and in preparation and proportion that is really what it is.


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

Makes 6 servings.

  • Soak the tapioca for 4 or 5 hours and drain off the water.
  • Cook the tapioca and the milk in a double boiler until it is transparent and remove from the fire.
  • Beat the eggs and to them add the sugar, salt, and vanilla. Stir this mixture into the tapioca.
  • Turn into a buttered baking dish, place in the moderate oven (375º F/190º C) in a pan of water, and bake for about 25 minutes or until the custard mixture is set.
  • Cool and serve.

Real Cooking

Did You Know?
Custard may be baked in individual baking dishes and then served in these or it may be cooked in a large baking dish and served either before or after it is placed on the table.

Individual baking dishes are perhaps more satisfactory, for, as there is a smaller amount of material, the heat can penetrate more quickly and evenly to the center.

Whatever kind of dish is used, however, should be placed in a pan of warm water, so that the custard will bake evenly.

The water in the pan should not boil, as this tends to make the custard whey, or separate.

Several tests can be applied to custard to determine whether it is sufficiently baked. As the heat penetrates to the center last, this part is the last to cook and it is therefore the place where the testing should be done.