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Desserts - Belvedere Butterscotch Pudding

  • 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

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.
Submitted By: Agnes Schrock
Overton Farmers Co-op
Number of Servings: 8
Print 3x5 recipe cards
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