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What You Need:
(To Serve: 8)
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2 cups milk
1 cup heavy cream
¼ cup quick-cooking tapioca
1/3 cup sugar
1/8 teaspoon salt
3 eggs, separated
1 tablespoon sugar
¼ cup butter, melted
¼ cup sweet vermouth
1 teaspoon vanilla
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Translate this recipe:
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| How To Cook: |
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1. Mix the milk, cream, tapioca, 1/3 cup sugar, and the salt in a 4-cup measure or a 1-quart casserole. Cook, uncovered in the microwave oven about 10 minutes or until the mixture reaches the boiling point, stirring occasionally. Take care to not let the mixture boil over.
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2. Meanwhile, beat the egg whites in a large bowl, adding the sugar gradually, until the soft-peak stage is reached. Beat the egg yolks smooth in a small bowl.
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3. Stir a small amount of the hot milk tapioca mixture into the egg yolks, and then blend the egg yolks into the hot milk-tapioca mixture.
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4. While doing this, have the butter melting in the microwave oven in a custard cup or other small container. Blend the butter into the pudding.
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5. Return it to the oven and cook, stirring occasionally, until mixture almost boils. Do not let boil. Add vanilla and vermouth. Pour slowly into the egg whites, stirring gently and continuously until well blended.
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6. Pour into serving dishes and chill. Stir gently at least once when mixture is about to set to keep the tapioca in suspension.
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TIP:
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For a flavor change, substitute white port, marsala, or other dessert-type wine for the vermouth.
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