Tapioca brulee with fresh summer-fruit toppin

6 Servings

Ingredients

Quantity Ingredient
⅓ cup Sugar
⅓ cup Instant tapioca
3 cups Milke
2 larges Egg yolks
1 teaspoon Vanilla extract
1 cup Blueberries
1 cup Strawberries; quartered
1 Navel orange; peeled with pith removed
½ cup Sugar
2 tablespoons Water
255 xes Calories
6 xes G protein
47 xes G carbohydrate
6 xes G fat
87 xes Mg cholesterol
64 xes My sodium

Directions

TAPIOCA

FRUIT

CARAMEL

NUTRITIONAL INFORMATION/SERV

1. Make tapioca: In medium saucepan, combine sugar, tapioca, milk, and egg yolks; let stand 5 minutes. Heat to full boil over medium heat, stirring constantly. Remove from heat; add vanilla. Mix. Cool slightly; pour into 1½-quart shallow baking dish. Refrigerate 1 hour or until cold.

2. At serving time, place berries in bowl. With knife, section orange, allowing fruit and juice to fall into bowl. Toss; spoon over tapioca.

3. Make caramel: In small saucepan, combine ingredients; cover.

Heat to boiling over medium-high heat. Uncover; swirl pan until syrup is golden. (If syrum begins to form crystals, cover; cook until golden, checking color occasionally.) Drizzle caramel over fruit and tapioca.

From: McCalls September 1993

FROM: LAWRENCE KELLIE DATE: 08-04-93

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