Strawberry Tapioca With Custard Recipes
RHUBARB CUSTARD PIE
In Grandmother's day, rhubarb was considered a "spring tonic". Although it's technically a vegetable, it is usually served as a fruit. At our house, we used the first rhubarb of the season to make this pie, and later in summer, we'd make a delicious drink with it, cooked, blended and mixed with strawberry punch.
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 501 calories, Fat 17g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 239mg sodium, Carbohydrate 83g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
STRAWBERRY RHUBARB CUSTARD PIE
One of the most delicious and easiest pie recipes I know. I got this wonderful recipe from my mother Pauline, who I believe got it from my Aunt Angela. I love all their pies, but this might be my favorite.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place rolled-out pie crust in a 9-inch pie plate and set on a baking sheet lined with parchment paper or a silicone baking mat.
- Combine rhubarb and strawberries in a bowl; transfer to the pie crust, distributing evenly.
- Whisk eggs, sugar, milk, flour, and nutmeg together in a medium bowl. Slowly pour filling over rhubarb mixture until it just reaches the top edge of the crust. Scatter diced butter evenly over the top of the filling. Lightly tap and shake the baking sheet to remove any air bubbles.
- Transfer pie to the preheated oven and bake, turning halfway through, until rhubarb is tender and custard is set, about 1 hour.
- Mix strawberry jam and water in a small bowl; heat in the microwave until warm, about 15 seconds. Glaze the top of the pie with the jam mixture and let cool. Refrigerate until ready to serve.
Nutrition Facts : Calories 341.9 calories, Carbohydrate 57.4 g, Cholesterol 74 mg, Fat 11.1 g, Fiber 2.2 g, Protein 4.8 g, SaturatedFat 3.5 g, Sodium 159.4 mg, Sugar 41.8 g
STRAWBERRY TAPIOCA WITH CUSTARD
Light and yummy dessert, perfect for strawberry season, or all year 'round with frozen berries. I am going to try this with other berries as well. When rhubarb is in season, I think a strawberry-rhubarb mixture would be lovely. I would use a little more sugar in that case.
Provided by Jenny Sanders
Categories Dessert
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- 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.
- Beat the milk slowly into the egg mixture.
- Cook, stirring constantly, until thickened.
- Remove from the heat at once and beat in the vanilla.
- Divide the custard evenly amongst 6 serving dishes.
- Mix the strawberries, water, sugar, honey, salt and tapioca in a large pot and bring to a boil. Stir frequently.
- Simmer until the tapioca is clear, the strawberrries are soft, and the mixture is somewhat thickened.
- Stir in the lemon or lime juice.
- Spoon the strawberries evenly over the custard.
- Chill until set.
Nutrition Facts : Calories 215, Fat 4.5, SaturatedFat 2, Cholesterol 90.3, Sodium 141.8, Carbohydrate 39.8, Fiber 2, Sugar 29.4, Protein 5.1
NORWEGIAN STRAWBERRY TAPIOCA DESSERT
Posted for ZWT6. Adapted from norway-hei.com Traditional Christmas dessert. Cooking time is an estimate.
Provided by noway
Categories Gelatin
Time 30m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Cook tapioca and water on very low heat until thick and clear.
- Add jello and sugar and stir until dissolved.
- Add frozen berries. Chill in refrigerator.
- When mixture is cool and thick, add whipped cream, if desired.
Nutrition Facts : Calories 75.1, Fat 0.1, Sodium 43.4, Carbohydrate 18.5, Fiber 1, Sugar 9.6, Protein 0.9
STRAWBERRY TAPIOCA SALAD
A nice light Summery dessert or salad. Cooking time is refrideration time. Can use frozen berries, thawed and) drained well)
Provided by DoryJean54
Categories Gelatin
Time 16m
Yield 1 pan, 6 serving(s)
Number Of Ingredients 5
Steps:
- Mix tapioca pudding and Jell-O with the water and boil rapidly for 1 minute over medium heat, stirring.
- Chill until thickened.
- Fold in whipped topping & strawberries.
- Pour into a 9x12" dish & refrigerate until firm.
- Cut into squares to serve, if desired can put cut salad on a small lettuce lined plate.
- It is also good using raspberry flavored Jell-O & raspberries in place of the strawberry.
Nutrition Facts : Calories 361.8, Fat 9, SaturatedFat 5.5, Cholesterol 30.4, Sodium 367.1, Carbohydrate 69, Fiber 0.8, Sugar 53.8, Protein 3.8
AMISH STRAWBERRY TAPIOCA
recipe states you can substitute 1/4 cup lemon juice and rind from 2 lemons in place of 2 cups of strawberries
Provided by grandma2969
Categories Dessert
Time 23m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- boil water, tapioca and sugar till mixture begins to thicken -- remove from heat.
- add crushed strawberries.cool --
- serve with whipped topping.
Nutrition Facts : Calories 203.6, Fat 3.5, SaturatedFat 2.1, Cholesterol 11.4, Sodium 22.7, Carbohydrate 43.6, Fiber 1.6, Sugar 30, Protein 1
STRAWBERRY TAPIOCA
Make and share this Strawberry Tapioca recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Boil tapioca, salt and water for 20 minutes.
- Add jello and sugar, stir until dissolved.
- Add frozen strawberries and stir occasionally until thawed. Cool.
Nutrition Facts : Calories 228.5, Fat 0.3, Sodium 96.2, Carbohydrate 56.8, Fiber 2.1, Sugar 42.3, Protein 1.8
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