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Butterscotch Tapioca II Mennonite
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Every Amish and Mennonite restaurant has this buttery, rich pudding on its
menu, and it is always served at Amish gatherings.
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 tablespoon butter
2 cups dark brown sugar
2 large eggs
2 teaspoons vanilla extract
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 minutes 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 minutes. 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 temperature.
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 temperature 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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