Fluffy Tapioca Cream And More Recipes

FLUFFY TAPIOCA PUDDING

Steps:

• BEAT egg white in small bowl with electric mixer on high speed until foamy. Very slowly add 3 tablespoons sugar, beating until soft peaks form.
• MIX tapioca, remaining sugar, milk and egg yolk in medium saucepan. Let stand 5 minutes.
• COOK on medium heat, stirring constantly, until mixture comes to full boil. Remove from heat.
• *Pour 1/4 of tapioca mixture into egg white mixture and gently fold mixtures together so it doesn't lose it's fluffiness. Repeat from * until all of tapioca mixture is folded into the egg white mixture.
• Cool 20 minutes or until cold; stir.

FLUFFY TAPIOCA CREAM AND MORE

Steps:

• 1. Fluffy Tapioca: Beat egg white in medium bowl with electric mixer on high until foamy;gradually add 3 Tablespoons sugar, beating until soft peaks form. --- Mix tapioca, remaining sugar, milk and egg yolk in a medium saucepan. Let stand for 5 minutes. --- Cook on medium heat, stirring constantly until mixture comes to a FULL boil. Remove from heat. --- Quickly stir in egg white mixture until well blended. Stir in vanilla.Cool 20 minutes;stir. Serve warm or cold.Makes 6 servings.
• 2. Fruit Juice Tapioca: Mix all ingredients in medium saucepan. Let stand 5 minutes. --- Cook on medium heat, stirring constantly, until mixture comes to FULL boil (Pudding thicken as it cools). Remove from heat. --- Cool 20 minutes; stir. Serve warm or chilled.Makes 4 servings.
• 3. Jello with Fruit Tapioca: Mix puddings and jello with the water. Bring to a FULL boil. Pour into a large bowl and refrigerate until thickened. Stir in Cool Whip and fruit. Chill for at least 2 hours. Stir and serve chilled.

CREAMY TAPIOCA PUDDING

Steps:

• In a bowl, soak tapioca in 2 cups of room temperature water overnight.
• Drain water.
• In double boiler, heat milk just until no longer cold.
• Add salt and tapioca.
• Continue heating until small bubbles appear at sides of pan.
• Cover, turn heat to very low and cook for one hour.
• Make sure that milk mixture does not simmer or boil.
• Separate egg whites from yolks.
• Beat egg yolks and sugar toether until light yellow in color.
• Add a little of the hot mixture to the egg yolks and blend thoroughly.
• Then add the egg yolk mixture to the hot milk mixture, stirring constantly.
• Place the double boiler over medium heat and cook until tapioca mixture is very thick, about 15 minutes.
• Beat egg whites until stiff.
• Slowly fold the hot tapioca mixture into the egg whites.
• Stir in vanilla.
• Serve warm or chilled.

FLUFFY "TAPIOCA" PUDDING

Steps:

• 1. Beat egg white in a medium size bowl with an electric mixer on high speed untilfoamy. Gradually add 3 Taablespoons sugar, slowly, beating till soft peaks form.
• 2. Mix tapioca, remaining 3 Tablespoons sugar, milk,and egg yolk in a medium saucepan. Let sit for at least 5 minutes.
• 3. Cook on medium heat, stirring constantly, until mixture comes to a full boil. (a boil that doesn't stop bubbling when stirred)
• 4. Remove from heat. Quickly stir in fluffy egg whites untill well blended. Stir in vanila. Cool 20 minutes, stir. Serve warm or cold. With a sprinkle of ground nutmeg. To dress it up...add fruit, like canned sliced peaches and a dollop of whipped cream. NOTE: Picture #4 and recipe .. is from a Minute Tapioca Box..and KRAFT