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1 cup tapioca
2 vanilla beans
3 cups milk
3 cups heavy cream
1 cup sugar
4 eggs yolks
Directions:
Cover tapioca with water and soak for at least 4 hours. Drain. Split vanilla beans and scrape seeds into milk cream and drained tapioca in a large pot. Cook over low heat for an hour, stirring every 5 minutes. Add sugar and simmer, stirring constantly. Beat yolks and stir in a little of tapioca mixture. Add to tapioca mixture and stir well. Pour into bowl and cool before serving.
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