Recipe: Tapioca Cream (Betty Crocker) with Fruit or Chocolate Variations for Nancy, WI

Hi Nancy:-) This recipe is from my Betty Crocker cookbook published in 1971. I hope it is the one you are looking for. There is also a recipe titled "Ambrosia Tapioca." If you want me to post it as well, let me know. - Jackie/MA

Nancy, this recipe is from the Betty Crocker cook book that I received for a wedding shower gift in 1968 so I hope that it is the one that you are looking for. - manyhats

Tapioca Cream

"Very fluffy and creamy - a family favorite. This pudding thickens as it chills."

2 egg yolks, slightly beaten
2 cups milk
2 Tbsp. sugar
2 Tbsp. quick-cooking tapioca
1/4 tsp. salt
1 tsp. vanilla
2 egg whites*
1/4 cup sugar
Light cream or whipped cream

Combine egg yolks, milk, 2 Tbsp. sugar, the tapioca and salt in saucepan. Cook over low heat, stirring constantly, until mixture boils. Cool slightly and chill. Stir in vanilla.

Beat egg whites until foamy. Beat in 1/4 cup sugar, 1 Tbsp. at a time; continue beating until stiff and glossy. Fold into tapioca mixture.

If desired, fresh or canned fruit can be folded into pudding or pudding can be poured over fruit in dessert dishes. Serve with light cream.

Chocolate Tapioca Cream
Make Tapioca Cream (above) except fold in at the last, 1/2 cup semi-sweet chocolate pieces.

Fruit Tapioca Cream
(try blueberries, sweet cherries, pineapple, raspberries or strawberries...delicious and colorful.)
Make Tapioca Cream (above) except fold in at the last 1 to 1-1/2 cups fresh, frozen or canned fruits. Canned and frozen fruits must be thoroughly drained.

6 servings

Editor's note:
Cooking Egg Whites for Use in Recipes
Source: American Egg Board

Cooking egg whites before use in all recipes is recommended for full safety. The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160 F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe.

Note that you must use sugar to keep the whites from coagulating too rapidly. Test with a thermometer as there is no visual clue to doneness. If you use an unlined aluminum saucepan, eliminate the cream of tartar or the two will react and create an unattractive gray meringue.