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Tapioca Cream Recipe

Tapioca Cream Recipe

Tapioca cream is a classic dessert known for its smooth, creamy texture and subtly sweet flavor. It’s a wonderful treat for those who enjoy a comforting and satisfying dessert. This dish combines the delicate pearls of tapioca with a rich custard-like base, making it perfect for a light, yet indulgent finish to any meal.

Tapioca Cream Recipe


Ingredients for Tapioca Cream:

  • 1 Quart of Milk: The milk forms the base of this creamy dessert. Whole milk is ideal for a rich and smooth texture, but you can use any type of milk based on your preference.
  • 1 Teaspoonful of Cornstarch: Cornstarch helps to thicken the mixture, giving the cream its desired consistency.
  • 5 Tablespoonfuls of Tapioca: Tapioca pearls are the star of this dish. They provide a delightful texture and absorb the flavors of the milk and sugar.
  • 2/3 Cupful of Sugar: The sugar sweetens the dessert, balancing the richness of the milk and the tapioca’s natural flavor.
  • 3 Eggs: Eggs add richness and help to thicken the cream further. The yolks create a custard-like consistency, while the beaten whites add a light, airy texture.
  • Pinch of Salt: A small amount of salt enhances the sweetness and balances the overall flavor.

Step-by-Step Guide to Making Tapioca Cream:

Step 1: Prepare the Tapioca

Start by soaking the tapioca pearls in a small amount of warm water for about an hour. This helps to soften them and ensures they cook evenly. If you’re short on time, you can soak them for a shorter period, but an hour is ideal for the best texture.

Step 2: Heat the Milk

Pour the quart of milk into a saucepan and place it on the stove over medium heat. Heat the milk until it just begins to scald, meaning it’s hot but not boiling. This process helps to infuse the milk with the tapioca flavor without curdling.

Step 3: Prepare the Egg Mixture

While the milk is heating, beat the yolks of the eggs in a separate bowl. Add the sugar and salt to the beaten yolks, mixing until smooth. This mixture will add a creamy, sweet element to the dessert.

Step 4: Combine Ingredients

Once the milk is scalded, stir in the soaked tapioca pearls. Allow the mixture to come to a gentle boil, stirring frequently. Then, gradually stir in the egg mixture, ensuring it is well incorporated. Continue to cook for a few minutes, stirring constantly, until the mixture thickens and the tapioca pearls become translucent.

Step 5: Finish the Dessert

Remove the saucepan from the heat. In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the tapioca mixture. This step adds a light, airy texture to the cream. You can also add your preferred flavoring at this stage, such as vanilla extract or a touch of citrus zest.

Step 6: Chill and Serve

Transfer the tapioca cream into serving dishes and let it cool to room temperature. Once cooled, refrigerate the dessert until it is fully chilled. Tapioca cream is best enjoyed cold, making it a refreshing treat after a meal.

Approximate Calorie Count

A typical serving of Tapioca Cream, assuming the recipe yields about 6 servings, contains approximately 200-250 calories per serving. The calorie count is influenced by the milk, sugar, and tapioca, making it a moderately indulgent dessert.

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