Tapioca Custard Pudding

Tapioca Custard Pudding

Serves: 8
 
 
Desserts
0 ratings
 
from Diabetes Cookbook by
 
Ingredients
Ingredients
To make Tapioca Custard Pudding, you'll need:
  • 1/2 cup Tapioca
  • 1 qt Milk
  • 3 tbsp Granulated sugar replacement
  • 1 dash Salt
  • 2 each Egg yolks slightly beaten
  • 1 tsp Vanilla extract

Method

  • Combine tapioca milk sugar replacement and salt in medium saucepan; stir to blend
  • Allow to rest 10 minutes
  • Place pan on heat and bring to a boil
  • Reduce heat and cook and stir until mixture thickens
  • Remove from heat
  • Pour small amount of hot tapioca mixture into egg yolks stirring to blend
  • Pour egg yolk mixture back into the pan and return to heat
  • Cook and stir until mixture thickens or about 3 minutes
  • Remove from heat stir in vanilla and serve hot or cold
Nutritional Facts (Per Serving)
No nutritional facts available.
Source:
Diabetic Candy, Cookie & Dessert Cookbook. Mary jane Finesand. Copyright 1982. ISBN 0-8069-5568-6.
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