Tapioca Cream
Creamy tapioca dessert with fluffy meringue, sweetened milk, and vanilla, offering a delightful texture and comforting flavor. Perfect for a light, sweet treat or special occasion.
Ingredients
Instructions
- Beat the egg and separate the whites from the yolk.
- Whisk the egg whites until foamy.
- Add 2 tablespoons of sugar to the whites and continue beating until they form stiff peaks. Set aside.
- In a saucepan, combine the egg yolk, tapioca, milk, salt, and 2 tablespoons of sugar.
- Cook and stir over medium heat until the mixture comes to a full boil, about 4 to 5 minutes.
- Remove from heat.
- Slowly pour the hot mixture into the meringue mixture, blending well.
- Add vanilla and mix thoroughly.
- Let stand for 15 to 20 minutes.
- Serve warm.
Tips & Substitutions
For best results, ensure that the egg whites are free of any yolk to achieve stiff peaks. If you don’t have Minute tapioca, you can substitute with regular tapioca, but be sure to soak it in water for a few hours before using. Adding a splash of vanilla extract can enhance the flavor, and consider folding in fresh fruit for added sweetness.
Serving Suggestions
Serve the tapioca cream warm for a comforting dessert. It pairs beautifully with a drizzle of Cream Cheese Sauce For Fruit or fresh berries on top. Consider enjoying it alongside a slice of Parsley Bread for a delightful contrast of flavors. This dish also works as a light, sweet breakfast option.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave, stirring occasionally until heated through. Avoid overheating to maintain the creamy texture. If it thickens too much, add a splash of milk to loosen it.
Nutrition & Diet Analysis (per serving)
Each serving of Tapioca Cream contains roughly 587 calories, with 9g protein, 100g carbohydrates, and 14g fat. It is an excellent source of iron (42% of the Daily Value), calcium (40% of the Daily Value), and vitamin A (26% of the Daily Value), and a good source of protein and vitamin D. Note that it is relatively high in sodium, at 2164mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of milk?
Yes, you can substitute any milk of your choice, such as almond, soy, or oat milk, to make this recipe dairy-free. Just keep in mind that the flavor and creaminess may vary slightly with different milk alternatives.
How do I know when the mixture has reached a full boil?
You will know the mixture has reached a full boil when large bubbles break the surface consistently. Stir continuously to prevent sticking, and watch for the mixture to thicken slightly before removing it from heat.
Can I make this recipe ahead of time?
Absolutely! You can prepare the tapioca cream a day in advance. Just store it in the refrigerator and reheat gently before serving. This can enhance the flavors as they meld together, making it a great make-ahead dessert.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).