INGREDIENTS

INSTRUCTIONS

Soak the tapioca in warm water to cover for 1 hour. Drain; set aside.
Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking
dish; place in a roasting pan. Mix tapioca, milk, sugar, and salt in
heavy non-aluminum saucepan; bring to a boil over medium heat while
whisking. Lower heat; let mixture simmer 10 minutes, whisking
occasionally. Remove from heat; quickly whisk in yolks, vanilla,
spices. Beat egg whites with cream of tartar in another bowl until
just stiff. Whisk half a cupful into the tapioca, then fold in the
remaining egg whites. Pour tapioca mixture into baking dish. Place
dish in roasting pan on middle shelf of oven; pour several inches of
boiling water around the outside of the oval dish. Bake about 35
minutes until top is puffed and golden. The inside will be soft.
Remove, cool slightly, serve warm or at room temperature.  Yield: 6 to
8 servings  Converted by MC_Buster.  Per serving: 1130 Calories (kcal);
30g Total Fat; (23% calories from  fat); 43g Protein; 177g
Carbohydrate; 425mg Cholesterol; 1365mg  Sodium Food Exchanges: 0
Grain(Starch); 6 Lean Meat; 0 Vegetable; 0  Fruit; 3  Recipe by: IN
FOOD TODAY SHOW #IND279  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
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Calories: 1351
Calories From Fat: 155
Total Fat: 17.6g
Cholesterol: 360.2mg
Sodium: 1825.8mg
Potassium: 1572.2mg
Carbohydrates: 257.3g
Fiber: 7g
Sugar: 179.4g
Protein: 40.6g