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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.
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings

Ingredients

  • 1 cup 2% milk
  • 3 tablespoons sugar
  • 1 tablespoon quick-cooking tapioca
  • 1 large 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.
Nutrition Facts
1/2 cup: 176 calories, 4g fat (2g saturated fat), 111mg cholesterol, 213mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 reduced-fat milk.

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Reviews

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Average Rating:
  • grannygourmet
    Dec 10, 2010

    This is a quick and easy recipe and the flavors are quite good. I was a little disappointed in the texture, however, it wasn't as good as my mother used to make. Unfortunately, I never got her recipe. I may make this again, but will continue looking for a 5-star recipe.