Tapioca Cream
For a light and lovely “something sweet” to cap off your meal, try this creamy dessert from Katie Anderson in Spokane, Washington. “To make it look extra-special, I sometimes sprinkle with cinnamon, nutmeg or a few sliced berries,” Katie says.
TIP: Tapioca will keep indefinitely if it’s stored airtight in a cool dry place.
SERVINGS
|
2
|
CATEGORY
|
Lower Fat
|
METHOD
|
Chill
|
PREP |
10 min. |
COOK
|
5 min.
|
TOTAL
|
15 min.
|
INGREDIENTS
- 1 cup 1% milk
- 3 tablespoons sugar
- 1 tablespoon quick-cooking tapioca
- 1 egg yolk, beaten
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
DIRECTIONS
In a saucepan, combine the milk, sugar, tapioca, egg yolk and salt; let stand for 5 minutes. Cook and stir over medium heat until mixture comes to a full boil. Remove from the heat; stir in vanilla. Cool slightly. Spoon into serving dishes. Cover and refrigerate until chilled. Yield: 2 servings.