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Butterscotch Tapioca



* Exported from MasterCook II *

BUTTERSCOTCH TAPIOCA

Recipe From : Public domain recipes converted from Meal Master format
Serving Size : 8
Categories : Pies, Cakes & Desserts

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 tbsp
2 cups brown sugar -- dark
2 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.

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