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Tapioca Cream

A sweet, creamy dessert made from tapioca, milk, eggs, sugar, and flavored with Price’s extract.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Tapioca Cream

Why it works: Milk and egg are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 88,785 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Tapioca Cream

Ingredients

Directions

Prepare

  1. Soak the tapioca overnight in just enough water to cover it.

  2. In the morning, boil the milk with the soaked tapioca.

  3. Add the sugar and a little salt to the mixture.

  4. Stir in the beaten yolks of the eggs and remove from heat.

Finish and serve

  1. Top with the beaten egg whites and flavor with Price’s extract.

  2. Chill before serving.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Milk + sugartop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

Milk and sugar barely smell alike, yet cooks put them together in 77,875 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tapioca
Swells during soaking and boiling to thicken the milk into a creamy pudding.
Milk
Forms the liquid base that the tapioca thickens into a custard-like cream.
Sugar
Sweetens the cream and adds body to the final texture.
Egg yolks
Enrich the cream and help it set smoothly when stirred in off the heat.
Egg whites
Add a light, airy topping that softens the richness of the cream.

The step that matters

Stir in the egg yolks and remove from heat. Yolks thicken through gentle heat and can scramble if the mixture is too hot. Removing the pan from heat before adding them keeps the cream smooth and evenly thickened.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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