This recipe for Tapioca Custard, by Mom, is from The Sgambati Family Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 qt. milk 2 full tablespoons Minute Tapioca 2 eggs 1/2 c sugar 1/2 t salt 1 t vanilla
Heat milk in top of double boiler. Add tapioca and cook until clear (about 5 minutes). Beat eggs, add sugar & salt to eggs and beat together. Add to milk mixture and stir until it coats a spoon. Add vanilla and stir in. Pour in mold and chill.
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