Recipe - Butterscotch Tapioca

10 cup Water
1 cup Milk
Three fourths teaspoon Salt
One half cup Granulated sugar
1 One fourth cup Tapioca, small pearl
One half cup Butter, plus 2 tbsp
2 cup Brown sugar, dark
2 Egg
2 teaspoon 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 eggmilk 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.

Posted to MCRecipe Digest V1 #662 by Creedenite@aol.com on Jul 9, 1997