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Tapioca Custard Pudding

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)24.1625
Energy (kCal)766.348
Carbohydrates (g)118.8359
Total fats (g)21.4871
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak tapioca in enough cold water to cover until water is absorbed. | 2. Add milk and cook in a double boiler until tapioca is transparent. | 3. To the beaten yolks, sugar, and salt, add a little of the hot mixture. | 4. Return all to the double boiler and cook 3 minutes. | 5. Cool slightly; fold in the well-beaten egg whites. | 6. Flavour and serve. | 7. Note at end of recipe: 3 tbsp of minute tapioca may be substituted; soaking may then be omitted. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pearl tapioca 1/4 cup 136.04 33.7022 0.0722 0.0076
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    egg 2 143.0 0.72 12.56 9.51
    white sugar 1/3 cup 258.0 66.6533 0.0 0.0
    salt 1/8 teaspoon - - - -
    vanilla 1/2 teaspoon 6.047999999999999 0.2656 0.0013 0.0013

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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