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Butterscotch Tapioca I
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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.
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