Recipe - Tapioca Brulee With Fresh Summer-Fruit Toppin

TAPIOCA
1/3 cup Sugar
1/3 cup Instant tapioca
3 cup Milke
2 lg Egg yolks
1 teaspoon Vanilla extract

FRUIT
1 cup Blueberries
1 cup Strawberries; quartered
1 Navel orange; peeled
with pith removed

CARAMEL
One half cup Sugar
2 tablespoon Water

NUTRITIONAL INFORMATION/SERV
255 x Calories
6 x G protein
47 x G carbohydrate
6 x G fat
87 x Mg cholesterol
64 x My sodium

1. Make tapioca: In medium saucepan, combine sugar, tapioca, milk, and
egg yolks; let stand 5 minutes. Heat to full boil over medium heat,
stirring constantly. Remove from heat; add vanilla. Mix. Cool slightly;
pour into 1 1/2quart shallow baking dish. Refrigerate 1 hour or until
cold.

2. At serving time, place berries in bowl. With knife, section orange,
allowing fruit and juice to fall into bowl. Toss; spoon over tapioca.

3. Make caramel: In small saucepan, combine ingredients; cover. Heat to
boiling over mediumhigh heat. Uncover; swirl pan until syrup is golden.
(If syrum begins to form crystals, cover; cook until golden, checking color
occasionally.) Drizzle caramel over fruit and tapioca.

From: McCalls September 1993

FROM: LAWRENCE KELLIE DATE: 080493

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini