Tapioca Cream. Mrs. O. W. Weeks. Recipe

Tapioca Cream is a delightful dessert that has been enjoyed for generations. This creamy and sweet treat is made with tapioca pearls, milk, eggs, and sugar, resulting in a velvety texture and a deliciously comforting taste. This recipe has stood the test of time and continues to be a favorite among dessert lovers.

Tapioca, derived from the cassava plant, has been used in cooking for centuries. It is believed to have originated in Brazil and was introduced to Europe and other parts of the world during the 17th century. Tapioca pearls are made from the starch extracted from the cassava root and are processed into small, smooth balls. These pearls are then used in a variety of sweet and savory dishes, including puddings, soups, and beverages.

To make Tapioca Cream, you will need to start by soaking one teacup of tapioca pearls in water overnight. This step is essential to soften the pearls and allow them to cook evenly. In the morning, bring a quart of milk to a boil in a kettle filled with boiling water. This technique, known as a double boiler, helps to prevent the milk from scorching and ensures a gentle heat for the custard.

Next, stir the yolks of three eggs into the soaked tapioca, along with one cup of sugar. Adding the sugar to the mixture not only adds sweetness but also helps to thicken the custard. Allow the mixture to boil for a few minutes, stirring continuously to prevent any lumps from forming. The tapioca pearls will gradually become translucent as they cook, contributing to the creamy texture of the dessert.

While the tapioca mixture is boiling, take the opportunity to beat the egg whites until they form stiff peaks. The beaten egg whites will be used as a fluffy topping for the cream later. Once the tapioca has thickened and cooked sufficiently, remove it from the heat and allow it to cool slightly. Then, gently fold in the beaten egg whites, taking care to maintain the airy texture.

Finally, transfer the Tapioca Cream to a serving dish and let it chill in the refrigerator. The dessert is best served cold, allowing the flavors to meld and the cream to set. The result will be a luscious and creamy dessert with delicate tapioca pearls and a light, fluffy topping.

Fun Fact: Tapioca pearls are known for their unique texture and ability to absorb flavors. They are often used in bubble tea, a popular drink that originated in Taiwan in the 1980s. These chewy pearls add an interesting contrast to the creamy and sweet beverages, creating a delightful experience for the taste buds.

Tapioca Cream is a versatile dessert that can be enjoyed on its own or paired with various toppings and accompaniments. Some traditional options include sprinkling cinnamon or nutmeg on top for a hint of spice. Fresh fruits such as berries, sliced bananas, or mangoes can also be added for a burst of freshness and added sweetness. For a more decadent twist, a drizzle of caramel or chocolate sauce can be poured over the cream.

If you enjoy Tapioca Cream, there are several other dishes you might want to try that feature tapioca pearls. Tapioca pudding, a classic American dessert, is made with similar ingredients but without the fluffy egg white topping. Tapioca soup, commonly found in Asian cuisines, combines tapioca pearls with a flavorful broth and assorted ingredients such as meat, vegetables, and herbs.

In conclusion, Tapioca Cream is a timeless dessert that brings together the comforting flavors of tapioca, milk, eggs, and sugar. Its smooth and creamy texture, paired with the delicate tapioca pearls, makes for a truly delightful treat. Whether enjoyed on its own or adorned with various toppings, this dessert is sure to satisfy any sweet tooth. So go ahead and indulge in a bowl of Tapioca Cream and savor the rich history and flavors it offers.



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