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Mint Tapioca Cream Recipe

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This recipe for Mint Tapioca Cream, by , is from The Gaboury Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Gaboury
Added: Wednesday, October 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 egg yolk
2c. milk
3tbsp. tapioca
1/8tsp. salt
2tbsp. sugar
1 egg white
2tbsp. sugar
1/2tsp. vanilla

Directions:
Directions:
Beat egg white until foamy. Add the 2 tablespoons of sugar and continue beating with egg beaters until meringue stands in soft peaks. Set aside. Mix egg yolk, milk, tapioca, salt and 2 tablespoons of sugar in saucepan. Cook and stir over medium heat until mixture comes to a full boil(5-8 minutes). Remove from heat. Pour in small amounts of hot mixture into meringue and blend well. Quickly stir in remaining tapioca mixture and add vanilla. Let stand for 15-20 minutes and stir. Serve warm or cold.

 

 

 

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