Ingredients:
• Soak the tapioca in the cold milk for 10 minutes. Transfer to a saucepan, add the hot milk and cook until transparent.
• Beat the egg yolks, sugar and salt together. Add the hot milk mixture gradually, stirring constantly. Cook until it begins to thicken.
• Beat the egg whites until stiff, flavour with the vanilla essence, and fold into the hot mixture.Chill and serve.
- 50g/2oz tapioca
- 125ml/4fl oz cold milk
- 600ml/1pt hot milk
- 2 eggs, separated
- 75g/3oz granulated sugar
- pinch of salt
- 1 teaspoon vanilla essence
• Soak the tapioca in the cold milk for 10 minutes. Transfer to a saucepan, add the hot milk and cook until transparent.
• Beat the egg yolks, sugar and salt together. Add the hot milk mixture gradually, stirring constantly. Cook until it begins to thicken.
• Beat the egg whites until stiff, flavour with the vanilla essence, and fold into the hot mixture.Chill and serve.
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