| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Cklive15 |
1 |
servings |
INGREDIENTS
| 2 1/2 |
c |
Milk; whole or 2 percent |
|
|
; low-fat |
| 1/3 |
c |
Sugar |
| 3 |
tb |
Quick-cooking tapioca; up to 4 |
| 1/8 |
ts |
Salt |
| 2 |
|
Eggs; beaten |
|
|
Fresh cherries |
|
|
Grand Marnier |
| 1 |
ts |
Vanilla |
INSTRUCTIONS
In a heavy saucepan combine milk, sugar, tapioca and salt. Let stand for 10
minutes and then slowly bring up to a simmer over medium heat. stirring
constantly. Simmer, stirring, for 2 minutes.
Gradually whisk half the pudding into the beaten eggs. Thoroughly stir this
mixture into the remaining pudding. Cook, stirring, over low heat just
until you see the first sign of thickening. Remove from the heat at ounce
and stir in the vanilla.
Let cool in the saucepan for 30 minutes; it will thicken considerably.
Meanwhile, pour enough Grand Marnier over cherries to cover them. Let
macerate for 30 minutes.
Spoon cherries and pudding, warm or chilled, into champagne glasses.
Yield: 4 to 6 servings
Converted by MC_Buster.
Recipe by: COOKING LIVE SHOW #CL9276
Converted by MM_Buster v2.0l.
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