- 250 g tapioca pearls
- 4 cup full-cream milk
- 70 g butter
- ½ t salt
- 120 g caster sugar
- 1 vanilla bean, seeds scraped out, or vanilla extract to taste
- 4 jumbo free-range eggs, separated apricot jam
Pour cold water over the tapioca pearls to cover generously, and soak according to package instructions.
Preheat the oven to 160°C. Drain the tapioca in a colander and transfer to a large saucepan. Add the milk and heat slowly, stirring continuously, until the tapioca turns glassy.
If the mixture seems dry, add a little extra milk. Add the butter, salt, half the caster sugar and vanilla and stir for 2 minutes.
Remove the saucepan from the heat and stir in the whisked egg yolks. Place over the heat again and cook for a further 2 minutes.
Pour the mixture into a large ovenproof dish or divide equally among 6 to 8 small ovenproof bowls or cups. Generously spread the apricot jam over the top.
Beat the egg whites with the remaining caster sugar until stiff peaks form. Spread the egg white over the top and bake for 10 to 15 minutes, until the meringue is set and the peaks light brown. Enjoy straight from the oven.
Cook’s note: The tapioca can be cooked beforehand and stored in the fridge overnight to be baked when you are ready to serve it. Be sure to adjust your baking time to allow the tapioca to heat up properly before serving.