Tapioca cream pudding

Tapioca cream pudding

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
40g tapioca
1 litre milk
pinch salt
15g butter
2 tablespoons sugar
1/4 teaspoon natural almond extract
3 eggs, separated
6 coconut macaroons, crushed

Method

  1. Soak tapioca in milk, with salt, for 1–2 hours, then tip mixture into a saucepan. Bring to the boil and simmer until tapioca is cooked. Add butter, sugar and natural almond extract and mix well. Cool slightly, then add egg yolks.
  2. Pour into a well-buttered pie dish and bake the pudding in a preheated moderate oven until just set. Whisk egg whites stiffly and fold in crushed macaroons lightly. Pile on top of tapioca pudding. Reduce heat of oven to slow and bake for a further 30 minutes or until a pale golden brown on top.
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