Tapioca Custard Recipe

Probably the most common way, though, of making tapioca pudding is by

taking half the recipe given and after boiling fifteen minutes, (without

flavoring or sugar), adding to it two cupfuls of milk, two well-beaten

eggs, one-half teaspoonful vanilla, and half a cupful of sugar, then

baking until the custard begins to brown on top. All these desserts are

to be served with cream, plain or whipped, which adds to the appearance

as well as taste.



There are several brands of granulated tapioca on the market, and they

are convenient if one is in a hurry, but they are more expensive than

the ordinary kind, and I have found that the directions on the box

seldom allow sufficient time to boil, and also that the pouring on of

boiling water suggested is apt to result in the powdered tapioca forming

lumps which require an extra amount of cooking.

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