Butterscotch Tapioca

Source: The Wichita Eagle – 10/18/2000

6 cups water
1 cup small pearl tapioca
1 teaspoon salt
1 1/2 cups brown sugar
4 egg yolks, beaten
1 cup milk
1/2 cup granulated sugar
1 stick ( 1/2 cup) unsalted butter,
    cut into small pieces
1 teaspoon vanilla extract

Mix together water, tapioca and salt in large saucepan. Heat to boil over medium heat. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes. Remove from heat.

Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.

Remove from heat; stir in butter and vanilla extract. Stir into tapioca mixture. Pour into custard cups or bowls. Chill completely before serving, about 3 hours or overnight. Yields 8 servings.

Nutrients per serving: 470 calories; 85 grams carbohydrates; 14 grams fat (8 grams saturated fat); 140 mg cholesterol; 2.6 grams protein; 340 mg sodium; 0.2 grams fiber

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