• 1/2 cup pearl tapioca
  • 3 cups milk
  • 1 1/2 tablespoons butter
  • 1 cup hot milk
  • 2 egg yolks 1/3 cup sugar, white or brown
  • 1 cup seedless
  • raisins(optional)
  • 1 tablespoon grated lemon rind
  • 1 1/2 tablespoons lemon juice
  • 1/3 teaspoon salt
  • Meringue:
  • 2 egg whites
  • 1/4 tsp. cream of tartar
  • 2 tsp. water(optional)
  • 4 tablespoons sugar
  • 1/8 tsp. salt
  • 1 teaspoon vanilla


Soak the pearl tapioca for 12 hours in the 3 cups of milk. Cook these ingredients in a double boiler. Stir them from time to time. When the tapioca is soft remove it from the fire. Cool it slightly; stir in the butter and hot milk.

Beat the egg yolks, sugar, raisins, lemon rind, lemon juice, and salt. Add these ingredients to the tapioca. Place the pudding in a greased baking dish. Bake it in a moderate oven 325 degrees F. until it is firm (for about 1 hour). Stir it once or twice. Cool the pudding slightly. Cover it with a meringue* made with the egg whites, sugar and vanilla.

Bake it in a slow oven 300 degrees F. for 15 minutes.

Meringue: Beat egg whites, 1/4 tsp. cream of tartar and 2 teaspoons water(optional) in a small bowl at high speed for 3 minutes. Add sugar gradually, 1 tablespoon at a time. Add 1/8 tsp. salt and vanilla. Continue beating at high speed until mixture will stand in peaks, 4 to 5 minutes. Bake as directed

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Submitted 6/13/05.
Source: The Joy Of Cooking
Submitted By: Linda Wilson
Pearl Tapioca Custard