1 gallon milk
9 ounces tapioca, quick-cooking
6 ounces egg yolks (about 10 total), beaten
1 pound granulated sugar
2 teaspoons salt
12 ounces egg whites (about 10 total) (see notes)
4 ounces granulated sugar
2 tablespoons vanilla
Servings: 50
1. Heat milk to boiling point in a steam-jacketed kettle or stock pot.
2. Add tapioca gradually while stirring with a wire whip. Cook until clear, stirring frequently.
3. Mix egg yolks, 1 lb sugar, and salt. Add slowly to hot mixture while stirring. Cook about 10 minutes. Remove from heat.
4. Beat egg whites until frothy. Add 4 oz sugar and beat on high speed to form a meringue.
5. Fold egg whites and vanilla into tapioca mixture. Cool quickly (within 4 hours) to temperature below 41°F. Serve cold with No. 10 dipper (rounded).
Yield: 6 quarts
Notes: Use of pasteurized frozen egg whites is recommended.
VARIATION:
Fruit Tapioca Cream. Add 1 qt chopped canned peaches or crushed pineapple, drained. Add 1/2 tsp almond extract for peach tapioca.
9 ounces tapioca, quick-cooking
6 ounces egg yolks (about 10 total), beaten
1 pound granulated sugar
2 teaspoons salt
12 ounces egg whites (about 10 total) (see notes)
4 ounces granulated sugar
2 tablespoons vanilla
Servings: 50
1. Heat milk to boiling point in a steam-jacketed kettle or stock pot.
2. Add tapioca gradually while stirring with a wire whip. Cook until clear, stirring frequently.
3. Mix egg yolks, 1 lb sugar, and salt. Add slowly to hot mixture while stirring. Cook about 10 minutes. Remove from heat.
4. Beat egg whites until frothy. Add 4 oz sugar and beat on high speed to form a meringue.
5. Fold egg whites and vanilla into tapioca mixture. Cool quickly (within 4 hours) to temperature below 41°F. Serve cold with No. 10 dipper (rounded).
Yield: 6 quarts
Notes: Use of pasteurized frozen egg whites is recommended.
VARIATION:
Fruit Tapioca Cream. Add 1 qt chopped canned peaches or crushed pineapple, drained. Add 1/2 tsp almond extract for peach tapioca.
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