Wednesday, 13 June 2007

Strawberry Tapioca Pudding with Custard

I love puddings, custards, flans, jellies and the like.

6 servings
1 1/2 hours - 30 minutes prep time

Strawberry Tapioca Pudding with CustardCustard:
2 tablespoons cornstarch
1/4 cup sugar
1 pinch salt
2 extra large eggs
1 1/2 cups milk
2 teaspoons vanilla extract

Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.

Beat the milk slowly into the egg mixture.

Cook, stirring constantly, until thickened.

Remove from the heat at once and beat in the vanilla.

Divide the custard evenly amongst 6 small serving dishes.

4 cups fresh strawberries or frozen strawberries
1 cup water
3 tablespoons sugar
2 tablespoons honey
1 pinch salt
3 tablespoons minute tapioca
1/2 small lemon, the juice of or 1 lime, the juice of

Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.

Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.

Stir in the lemon or lime juice.

Spoon the strawberries evenly over the custard. Chill until set.


Vanessa said...

This looks delicious. Now I want to make this even though I've sworn off tapioca...but well...I can always change my mind, right?

Ferdzy said...

Indeed! What's wrong with tapioca?

Maggie said...

I have a thing against tapioca too but the more often seen vanilla tapioca. My father loves it and as a child I thought it looked and felt like vanilla snot. There is something much more appealing about the tapioca beads being with the strawberries though. I'm going to have to try this recipe.