Butterscotch Tapioca Recipe | Amish Recipes
How to prepare "butterscotch tapioca"
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
