Pearl Tapioca with Meringue

From epicurean.com.

CUSTARD INGREDIENTS

  • 1/2 cup pearl tapioca
  • 3 cups milk
  • 1 1/2 Tbsp butter
  • 1 cup hot milk
  • 2 egg yolks
  • 1/3 cup sugar (white or brown)
  • 1 cup seedless raisins (optional)
  • 1 Tbsp grated lemon rind
  • 1 1/2 Tbsp lemon juice
  • 1/3 tsp salt

MERINGUE INGREDIENTS

  • 2 egg whites
  • 1/4 tsp cream of tartar
  • 2 tsp water (optional)
  • 4 Tbsp sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract

METHOD: CUSTARD

  1. Soak tapioca for 12 hours in milk.
  2. Cook milk and tapioca in a double boiler, stirring from time to time.
  3. When tapioca is soft, remove it from the fire.
  4. Cool it slightly; stir in the butter and hot milk.
  5. Beat the egg yolks, sugar, raisins, lemon rind, lemon juice, and salt.
  6. Add this misture to the tapioca.
  7. Place the pudding in a greased baking dish.
  8. Bake in a moderate oven (325 F) until it is firm (about an hour). Stir once or twice.
  9. Cool the pudding slightly.
  10. Cover it with a meringue (see below for method).
  11. Bake in a slow oven (300 F) for 15 minutes.

METHOD: MERINGUE

  1. Beat egg whites, cream of tarter, and water in a small bowl at high speed for 3 minutes.
  2. Add sugar gradually, 1 tablespoon at a time.
  3. Add salt and vanilla, and continue beating until meringue stands in stiff peaks (4-5 minutes).

Bake as directed .

Posted on September 9, 2015 and filed under desserts & sweets.