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Strawberry Tapioca with Custard

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.7706
Energy (kCal)966.657
Carbohydrates (g)156.337
Total fats (g)24.4621
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 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. | 2. Beat the milk slowly into the egg mixture. | 3. Cook, stirring constantly, until thickened. | 4. Remove from the heat at once and beat in the vanilla. | 5. Divide the custard evenly amongst 6 serving dishes. | 6. Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently. | 7. Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened. | 8. Stir in the lemon or lime juice. | 9. Spoon the strawberries evenly over the custard. | 10. Chill until set. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    cornstarch 2 tablespoons 60.96 14.6032 0.0416 0.008
    sugar 1/4 cup 201.495 50.398999999999994 0.0 0.0
    salt 1 pinch - - - -
    egg 2 160.16 0.8064 14.0672 10.6512
    milk 1 1/2 1/2 223.26 17.4948 11.529000000000002 11.9682
    vanilla extract 2 teaspoons 24.191999999999997 1.0626 0.005 0.005
    strawberry 4 cups 194.56 46.6944 4.0736 1.824
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 3 tablespoons 201.495 50.398999999999994 0.0 0.0
    honey 2 tablespoons - - - -
    salt 1 pinch - - - -
    tapioca 3 tablespoons 102.03 25.2766 0.0542 0.0057
    lime juice 1/2 - - - -

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



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