Strawberry Tapioca with Custard

Ingredients

Custard

• 2 tablespoons cornstarch
• 1/4 cup sugar
• 1 pinch salt
• 2 extra large eggs
• 1 1/2 cups milk
• 2 teaspoons vanilla extract

Pudding

• 4 cups fresh strawberries or frozen strawberries
• 1 cup water
• 3 tablespoons sugar
• 2 tablespoons honey
• 1 pinch salt
• 3 tablespoons minute tapioca
• 1/2 small lemon, juice of or lime, juice of

Directions

1. 1

   Mix the starch, sugar and salt in the top of a double boiler, and beat in the eggs. Make sure there are no lumps of cornstarch left.

2. 2

   Beat the milk slowly into the egg mixture.

3. 3

   Cook, stirring constantly, until thickened.

4. 4

   Remove from the heat at once and beat in the vanilla.

5. 5

   Divide the custard evenly amongst 6 serving dishes.

6. 6

   Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.

7. 7

   Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.

8. 8

   Stir in the lemon or lime juice.

9. 9

   Spoon the strawberries evenly over the custard.

10. 10

    Chill until set.