Butterscotch tapioca

 
                            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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