Strawberry Tapioca With Custard - cooking recipe

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

Preparation

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.