Tapioca Brulee With Fresh Summer-fruit Toppin Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
TAPIOCA
1/3 cup: Sugar,
1/3 cup: Instant tapioca,
3 cup: Milke,
2 large: Egg yolks,
1 tsp: Vanilla extract,
FRUIT
1 cup: Blueberries,
1 cup: Strawberries, quartered
1: Navel orange, peeled with pith removed
CARAMEL
1/2 cup: Sugar,
2 tbsp: Water,
NUTRITIONAL INFORMATION/SERV
Calories,
G protein,
G carbohydrate,
G fat,
Mg cholesterol,
My sodium,
Directions:
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 1 1/2-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
Source from luhu.jp
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 1 1/2-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
Source from luhu.jp
Tags
Desserts