* Exported from MasterCook II *

Butterscotch Tapioca

Recipe From :
Serving Size : 8
Categories : Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 c Water
1 c Milk
3/4 ts Salt
1/2 c Granulated sugar
1 1/4 c Tapioca -- small pearl
1/2 c Butter -- +2 tb
2 c Dark brown sugar
2 Egg
2 ts Vanilla extract

Every Amish and Mennonite restaurant has this buttery, rich pudding
on its menu, and it is always served at Amish gatherings. This recipe
can be halved. Bring the water and salt to a boil in a large, deep
saucepan. Sprinkle in tapioca. Add the dark brown sugar, lower the
heat a little, and cook 5 minutes more, or until tapioca is clear. In
a small bowl, beat the eggs. Add the milk and granulated sugar and
blend. Stir 1 cup of the hot tapioca mixture into the egg-milk
mixture, then combine it with the rest of the tapioca. Continue
cooking over low heat, stirring often, for about 10 minutes or until
mixture bubbles up. In the meantime, heat the butter in a small
saucepan over medium heat until it is light brown. Add to the
bubbling pudding, along with the vanilla, and mix well. Pour into a
3 qt serving bowl and allow to cool to room temperature. This pudding
will set up without refrigeration (6 hours) and it is really better
if it can be eaten right away. If you do refrigerate it, allow
pudding to come to room temperature before serving, and stir it up a
bit to further soften it.

Note:

Small pearl tapioca does not have to be soaked before cooking.


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