The 1997 Joy of Cooking
Tapioca Custard
Page 1021
| Course Type: Desserts
(1 review)
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Recipe Review
Perfect comfort food for a rainy day! This is a basic recipe with a couple variations (with 2 eggs, 1 egg or no eggs/with 3 tablespoons tapioca or 4). I used 1 egg, skimped on the sugar by a tablespoon or so, and used slightly over 3 tablespoons tapioca. I let it sit and brought it to a very slow simmer with a cinnamon stick to give it a subtle warm flavor. After it cooled it was creamy with just a little jiggle;)
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