| 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 |
