How to Make Fairy Cream Tapioca

This makes an enjoyable, light dessert perfect for twilight summer suppers (when the fairies come and visit little believers).

Ingredients

  • 5 level tbsp tapioca, quick cooking variety
  • 1/3 cup (70g) sugar
  • 2 3/4 cups (650 mL) milk
  • 3 eggs (to be separated)
  • 1/2 tsp vanilla essence/extract
  • Pinch salt

Steps

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    Combine the tapioca with the sugar and half a cup (120 mL) of milk.
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    Heat a small saucepan over medium heat. Pour in the remaining milk and warm. Stir in the tapioca mixture and add salt. Allow to boil for five minutes, continuously stirring.
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    Remove from heat and leave to cool for 5 minutes.
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    In a separate bowl, crack the eggs and separate the yolks from the whites. Use the yolks to make an omelette, custard, or quiche, etc.
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    Beat the egg whites to the consistency of soft peaks. Fold into the cooling tapioca. Stir in the vanilla essence.
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    Serve. Add sliced fruit for a delicious dessert.
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    Finished.

Tips

  • This is a traditional "nursery" food that parents used to feed their children in the first half of the twentieth century. It is a "comfort food" for any age.

Warnings

  • Adapted from The Hostess Cookbook, 1952, pre-ISBN, London.

Things You'll Need

  • Saucepan
  • Bowl
  • Egg whisk
  • Mixing implement
  • Serving bowls

Article Info

Categories: Desserts and Sweets