Amish Butterscotch Tapioca
Recipe: #21313
October 13, 2015
Categories: Desserts, Puddings, Dairy, North American, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Stove Top, Vegetarian, Make it from scratch, Sugar more
"From a collection of Amish recipes. DO NOT use instant (Minute) tapioca. Bob's Red Mill makes a small pearl tapioca. Needs to chill at least 3 hours. I have changed the amount of butter after reading Twissis' review and making it myself."
Original recipe yields 8 servings
Ingredients
Nutritional
- Serving Size: 1 (407.2 g)
- Calories 680.8
- Total Fat - 39.8 g
- Saturated Fat - 16 g
- Cholesterol - 1337.1 mg
- Sodium - 417.1 mg
- Total Carbohydrate - 60 g
- Dietary Fiber - 0 g
- Sugars - 55 g
- Protein - 20.7 g
- Calcium - 213.2 mg
- Iron - 3.4 mg
- Vitamin C - 0.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Mix together water, tapioca and salt in large saucepan. Heat to boil over medium heat. Reduce heat to low; simmer, stirring occasionally, 15 minutes.
Step 2
Stir in brown sugar; continue to simmer, stirring occasionally, until thickened, 20 minutes. Remove from heat.
Step 3
Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low heat, stirring constantly until thick enough to coat back of spoon.
Step 4
Remove from heat; stir in butter and vanilla extract.
Step 5
Stir into tapioca mixture. Pour into custard cups or bowls. Chill completely before serving, about 3 hours or overnight.
Tips & Variations
No special items needed.
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