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Ingredients
- 4 tbsp. pearl tapioca
- 1/4 teaspoon salt
- 1 quart. lowfat milk
- 1/2 c. sugar
- 3 Large eggs
- 1 teaspoon vanilla
Directions
- Soak tapioca in a little water overnight. Add in 1/4 tsp. salt. Boil 1 qt lowfat milk and pour over tapioca while still warm. Let cold, then add in 1/2 c. sugar, 1 egg and 2 egg yolks well beaten. (Save 2 egg whites for meringue.)
- Pour into buttered baking dish and bake. Custard is done when inserted knife comes out clean.
- Beat 2 egg whites till they stand in peaks and cover custard. Return to oven just long sufficient till they turn golden. Remove and cold.
- One of our family's favorite light desserts.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 4 servings | |
| Calories 289 | |
| Calories from Fat 54 | 19% |
| Total Fat 6.04g | 8% |
| Saturated Fat 2.68g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 169mg | 56% |
| Sodium 305mg | 13% |
| Potassium 419mg | 12% |
| Total Carbs 46.01g | 12% |
| Dietary Fiber 0.1g | 0% |
| Sugars 38.4g | 26% |
| Protein 12.89g | 21% |
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