⅛ teaspoon salt
¼ teaspoon vanilla
Scald milk with coffee, and strain. Beat eggs slightly; add sugar, salt, vanilla, and milk. Strain into buttered individual moulds, set in pan of hot water, and bake until firm.
Tapioca Cream
¼ cup pearl tapioca or 1½ tablespoons Minute Tapioca
2 cups scalded milk
2 eggs
⅓ cup sugar
¼ teaspoon salt
1 teaspoon vanilla