Belvedere Butterscotch Pudding

Submitted By: Agnes Schrock

Ingredients

• 2 egg yolks
• 4 cups milk
• 5 tablespoons minute
• tapioca
• ¼ teaspoon salt
• 4 tablespoons butter or margarine
• 2/3 cup brown sugar, packed
• ½ teaspoon maple or vanilla flavoring

2 egg whites

Instructions

In a saucepan, mix egg yolks with a small amount of milk. Add tapioca, salt, and remaining milk. Bring mixture to a rolling boil, stirring constantly. Remove from heat. (The mixture will be thin; don’t overcook.)
Melt butter in a small saucepan; add sugar and stir until completely melted and mixture boils. Add to tapioca mixture and mix well. Add flavoring. In a large bowl, beat egg whites (at room temperature) until just stiff enough to hold shape. Fold hot tapioca mixture gradually into beaten egg whites. Chill well; mixture will thicken as it cools.