Cream of tapioca in the tangerine

Cream of tapioca in the tangerine

For 2 ramekins:
½ litre of milk infant
1/2 pod of vanilla
1 tablespoonful of sugar
50 g of tapioca
4 tangerines

Put 1/2 litre of milk infant into a saucepan.
Open and scratch 1/2 pod of vanilla, add 1 tablespoonful of sugar.
Bring to the boil slowly.
Withdraw some fire and let brew 15 minutes.
Delay the saucepan on fire.
When the milk begins again quivering, overturn 50g of tapioca in rain.
Cook slowly during 10 minutes until grains become translucent.
Withdraw some fire, mix and let cool down.
Pick tangerines and mix.
Blend with the tapioca.
Overturn into ramekins.
Put 3 hours in the refrigerator.

And give à infant!!!

Return to the homepage