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Desserts -
Belvedere Butterscotch Pudding
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| INGREDIENTS |
- 2 egg yolks
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4 cups milk
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5 tablespoons minute
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tapioca
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¼ teaspoon salt
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4 tablespoons butter or margarine
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2/3 cup brown sugar, packed
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½ teaspoon maple or vanilla flavoring
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2 egg whites
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| 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. |
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