Ingredients for Strawberry Tapioca With Custard
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 2 pinches salt
- 2 large eggs
- 3 cups whole milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1/2 cup water
- 1 tablespoon honey
- 1/2 cup minute tapioca
- 1 tablespoon lemon juice
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How to Make Strawberry Tapioca With Custard
- In a double boiler's top, whisk together 1/4 cup cornstarch, 1/2 cup granulated sugar, and a pinch of salt. Gradually whisk in 2 large eggs until completely smooth.
- Ensure there are no cornstarch lumps remaining; whisk until the mixture is completely uniform.
- Slowly whisk in 3 cups whole milk into the egg mixture, whisking constantly to prevent curdling.
- Cook over simmering water in the double boiler, stirring constantly with a spatula, until the custard thickens significantly (about 8-10 minutes).
- Remove from heat immediately and stir in 1 teaspoon vanilla extract.
- Divide the custard evenly among 6 serving dishes.
- In a medium saucepan, combine 2 cups fresh strawberries (hulled and sliced), 1/2 cup water, 1/4 cup granulated sugar, 1 tablespoon honey, a pinch of salt, and 1/2 cup small tapioca pearls.
- Bring the mixture to a boil over medium heat, stirring frequently to prevent sticking.
- Reduce heat to low and simmer, stirring occasionally, until the tapioca pearls are clear, the strawberries are softened, and the mixture has thickened (about 15-20 minutes).
- Stir in 1 tablespoon lemon juice or lime juice.
- Spoon the strawberry tapioca mixture evenly over the custard in each serving dish.
- Refrigerate for at least 2 hours, or until completely chilled and set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
117g
Fat
10g
Carbs
13g