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Tapioca Cream


1 cup of scalded milk
1/4 cup of minute tapioca
1/3 cup of sugar
1 egg (seperate!)
1/4 tsp of salt
1/2 tsp of real vanilla

To the milk, add the tapioca and cook in a double boiler until the it is transparent. Add half the sugar to the milk and half to the egg yolk, slightly beatened and add the salt. Pour hot mixture slowly over the egg mixture. Return to the boiler and cook until it thickens, stirring constantly. Add the stiffly beaten egg white. Serve very cold.




STACKS, The Art of Vertical Food

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