Strawberry Tapioca With Custard Recipes

STRAWBERRY TAPIOCA WITH CUSTARD

Strawberry Tapioca with Custard image

Light and yummy dessert, perfect for strawberry season, or all year 'round with frozen berries. I am going to try this with other berries as well. When rhubarb is in season, I think a strawberry-rhubarb mixture would be lovely. I would use a little more sugar in that case.

Provided by Jenny Sanders

Categories Dessert

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

2 tablespoons cornstarch
1/4 cup sugar
1 pinch salt
2 extra large eggs
1 1/2 cups milk
2 teaspoons vanilla extract
4 cups fresh strawberries or 4 cups frozen strawberries
1 cup water
3 tablespoons sugar
2 tablespoons honey
1 pinch salt
3 tablespoons minute tapioca
1/2 small lemons, juice of or 1/2 small lime, juice of

Steps:

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 serving dishes.
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.

Nutrition Facts : Calories 215, Fat 4.5, SaturatedFat 2, Cholesterol 90.3, Sodium 141.8, Carbohydrate 39.8, Fiber 2, Sugar 29.4, Protein 5.1

AMISH STRAWBERRY TAPIOCA

Amish Strawberry Tapioca image

recipe states you can substitute 1/4 cup lemon juice and rind from 2 lemons in place of 2 cups of strawberries

Provided by grandma2969

Categories Dessert

Time 23m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 cups water
1/3 cup tapioca
1/2 cup sugar
2 cups fresh strawberries
1 cup whipped topping

Steps:

boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
add crushed strawberries.cool --
serve with whipped topping.

Nutrition Facts : Calories 203.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.4, Sodium 22.7, Carbohydrate 43.6, Fiber 1.6, Sugar 30, Protein 1

TAPIOCA CUSTARD PUDDING

Tapioca Custard Pudding image

This old-fashioned tapioca pudding recipe is taken straight from "Foods, Nutrition and Home Management Manual", published in 1942 by the "Government of the Province of British Columbia". I've never made this type of tapioca, so the cooking time is a bit of a guess on my part. See note at end of recipe if you want to use quick-cooking tapioca.

Provided by Lennie

Categories Dessert

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup pearl tapioca (not the quick-cooking kind)
1 1/2 cups milk
2 eggs
1/3 cup white sugar
1/8 teaspoon salt
1/2 teaspoon vanilla

Steps:

Soak tapioca in enough cold water to cover until water is absorbed.
Add milk and cook in a double boiler until tapioca is transparent.
To the beaten yolks, sugar, and salt, add a little of the hot mixture.
Return all to the double boiler and cook 3 minutes.
Cool slightly; fold in the well-beaten egg whites.
Flavour and serve.
Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted.

Nutrition Facts : Calories 195.3, Fat 5.8, SaturatedFat 2.9, Cholesterol 118.6, Sodium 152.7, Carbohydrate 29.6, Fiber 0.1, Sugar 17.2, Protein 6.2

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