Butterscotch tapioca

Yield: 8 Servings

Measure Ingredient
10 cups Water
1 cup Milk
¾ teaspoon Salt
½ cup Granulated sugar
1¼ cup Tapioca, small pearl
½ cup Butter, plus 2 tbsp
2 cups Brown sugar, dark
2 \N Egg
2 teaspoons 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 min., 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 min. 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 temp. 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.

Posted to MC-Recipe Digest V1 #662 by Creedenite@... on Jul 9, 1997

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