Tapioca Custard Recipe

Karen Frazier
tapioca custard

Ingredients for Tapioca Custard Recipe

  • 2 tablespoons instant tapioca
  • 1 pint whole milk
  • 2 eggs, separated
  • 3 tablespoons sugar
  • Pinch of salt
  • 1 teaspoon of vanilla


  1. Gently simmer tapioca and milk over a double boiler until tapioca is transparent.
  2. Beat egg yolks with sugar.
  3. Temper the egg yolks and sugar by stirring a small amount of warmed tapioca and milk into them, and then add gradually to the double boiler, stirring constantly until the mixture starts to thicken.
  4. Add salt.
  5. Beat egg whites until stiff and fold into tapioca mixture, stirring gently for 3 minutes.
  6. Remove mixture from heat and set aside to cool.
  7. When mixture is cooled, stir in vanilla.
Tapioca Custard Recipe