1/4 cup of tapioca
1 1/2 cups of milk
3 tablespoons of sugar
1 egg yolk, strained
1/4 cup of tapioca
1 1/2 cups of milk
3 tablespoons of sugar
1 egg yolk, strained
In a bowl, soak the tapioca in 1/2 cup of warm milk for 20 minutes
Transfer this mixture to a saucepan, adding the remaining milk, sugar, and egg yolk
Cook over low heat, stirring constantly, for 15 minutes or until thickened
Distribute the cream among three hollows in the center of 8.5 cm diameter molds
Serving at room temperature or chilled.
