Pearl-tapioca Pudding
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Dessert | 8 | Servings | |
INGREDIENTS
| 1 | c | Pearl tapioca |
| 1 | c | Milk |
| 3 | c | Milk |
| 5 | Egg yolks | |
| 1 | Lemon, Grated rind of | |
| 1/2 | Lemon, Juice of | |
| 3/4 | c | Sugar |
| 5 | Egg whites |
INSTRUCTIONS
From: Felicia Pickering <MNHAN063@SIVM.SI.EDU> Date: Thu, 27 Jun 1996 22:25:52 EDT Soak tapioca overnight, refrigerated, in 1 cup milk. Add 3 cups milk to these ingredients and cook them for 3 hours in a double boiler - over - not in - hot water. Cool. Preheat oven to 325 F. Beat and add egg yolks, lemon rind and juice and sugar. Beat egg whites until stiff, but not dry. Line a baking dish with a layer of the tapioca mixture, a layer of the egg whites, another layer of tapioca and end with the egg whites on top. Bake for about 15 minutes. Serve hot or cold, with or without a sauce such as a fruit sauce. Recipe is from The Joy of Cooking. EAT-L Digest 26 June 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 249
Calories From Fat: 47
Total Fat: 5.2g
Cholesterol: 122.3mg
Sodium: 97.5mg
Potassium: 233.8mg
Carbohydrates: 43g
Fiber: <1g
Sugar: 26.1g
Protein: 8g