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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.
Ingredients:
1/2 cup tapioca
2 cups milk
2 eggs
2/3 cup sugar
1/4 teaspoon salt
1/2 teaspoon vanilla
Makes 6 servings.
Preparation:
- 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.
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Did You Know?
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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. |
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