Monday 1 June 2009

Tapioca Custard Pudding

  • 60 g pearl tapioca
  • 600 ml milk
  • pinch of salt
  • 60 g caster sugar
  • 1 tbs white sugar
  • 1 lemon used only for grating its rind
  • 3 eggs separated
  • 1 tbs of margarine or butter
  1. preheat oven to 140 C
  2. put the tapioca in a saucepan with salt and milk
  3. bring to the boil and simmer gently for 30 minutes--stirring regularly to ensure it doesn't burn on the bottom of the saucepan
  4. stir in caster sugar and grated lemon rind
  5. let cool
  6. mix the egg yolks--only until they become one mass--set aside
  7. whisk the egg whites until they are stiff, then slowly whisk in the white sugar
  8. stir the egg yolks into the tapioca & milk
  9. pour into a greased pie plate
  10. spoon the stiff egg white on top of the tapioca&  milk
  11. bake in the oven for 45 minutes

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