Wednesday, September 13, 2006

Butterscotch Tapioca -mennonite

This is a little different pudding you can try.

10 cups water
1 cup milk
3/4 teaspoon salt
1/2 cup granulated sugar
1 1/4 cups tapioca; small pearl
1/2 cup butter; Plus
2 tablespoon butter
2 cups brown sugar -- dark
2 large egg
2 teaspoons vanilla extract

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., longer, 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 quart serving bowl and allow to cool to room

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 temp. 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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