Tapioca brulee with fresh summer-fruit toppin
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Sugar |
| ⅓ | cup | Instant tapioca |
| 3 | cups | Milke |
| 2 | larges | Egg yolks |
| 1 | teaspoon | Vanilla extract |
| 1 | cup | Blueberries |
| 1 | cup | Strawberries; quartered |
| 1 | Navel orange; peeled with pith removed | |
| ½ | cup | Sugar |
| 2 | tablespoons | Water |
| 255 | xes | Calories |
| 6 | xes | G protein |
| 47 | xes | G carbohydrate |
| 6 | xes | G fat |
| 87 | xes | Mg cholesterol |
| 64 | xes | My sodium |
Directions
TAPIOCA
FRUIT
CARAMEL
NUTRITIONAL INFORMATION/SERV
1. Make tapioca: In medium saucepan, combine sugar, tapioca, milk, and egg yolks; let stand 5 minutes. Heat to full boil over medium heat, stirring constantly. Remove from heat; add vanilla. Mix. Cool slightly; pour into 1½-quart shallow baking dish. Refrigerate 1 hour or until cold.
2. At serving time, place berries in bowl. With knife, section orange, allowing fruit and juice to fall into bowl. Toss; spoon over tapioca.
3. Make caramel: In small saucepan, combine ingredients; cover.
Heat to boiling over medium-high heat. Uncover; swirl pan until syrup is golden. (If syrum begins to form crystals, cover; cook until golden, checking color occasionally.) Drizzle caramel over fruit and tapioca.
From: McCalls September 1993
FROM: LAWRENCE KELLIE DATE: 08-04-93