May 22, 2011

Butterscotch Tapioca Pudding

About a month ago, I made vanilla Tapioca pudding. It turned out beautifully!

This time I wanted something a little different, so I swapped out the white sugar for brown sugar. WOW! It was a different experience! 

Butterscotch Tapioca Pudding
Adapted from a ClubHouse recipe
6 servings

1/3 cup brown sugar, the darkest you can get
3 tbsp instant tapioca
1 pinch of salt (I feel it needs 1/8 tsp)
1 large egg
3 cups 2% milk
1 tsp pure vanilla extract

In large, heavy saucepan, whisk together sugar, tapioca, salt, milk and egg. Let stand 5 minutes.

Slowly bring to a boil over medium heat, whisking constantly, until mixture comes to a full boil (about 17 minutes). Remove from heat and stir in vanilla.

Let cool 20 minutes whisking twice. Pudding thickens as it cools. Stir pudding and spoon it into dishes. Serve warm or chilled. Store left over pudding in refrigerator.

If you could only smell the buttersotchy goodness in my kitchen right now..

No comments:

Post a Comment