Recipe: Minute Tapioca Custard

Minute tapioca does not require soaking nor as long cooking as pearl tapioca, for the pieces of tapioca being much smaller may be more quickly penetrated by both heat and moisture. Then, too, a smaller proportion of it is required to thicken the same amount of milk.

(Sufficient to Serve Six)

  •  2 c. milk
  •  2 Tb. minute tapioca
  •  1 egg
  •  1/4 c. sugar
  •  1/2 tsp. salt
  •  Vanilla

Heat the milk in a double boiler, add the tapioca, and cook for 15 or 20 minutes. Beat the egg, add to it the sugar and salt, and pour the hot tapioca gradually into this. Flavor with vanilla, turn into a buttered baking dish, place in the oven in a pan of water, and bake for 20 to 30 minutes. Cool and serve.

Woman’s Institute Library of Cookery, Vol. 4
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)