Side Pannel
Tapioca Brulee with Fresh Summer-Fruit Toppin
Tapioca Brulee with Fresh Summer-Fruit Toppin
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- ----------------------------------TAPIOCA----------------------------------
- 1/3 c Sugar
- 1/3 c Instant tapioca
- 3 c Milke
- 2 lg Egg yolks
- 1 ts Vanilla extract
Directions
FRUIT
1 c Blueberries
1 c Strawberries; quartered
1 Navel orange; peeled
-with pith removed
CARAMEL
1/2 c Sugar
2 tb Water
NUTRITIONAL INFORMATION/SERV
255 x Calories
6 x G protein
47 x G carbohydrate
6 x G fat
87 x Mg cholesterol
64 x My sodium
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.
1 c Blueberries
1 c Strawberries; quartered
1 Navel orange; peeled
-with pith removed
CARAMEL
1/2 c Sugar
2 tb Water
NUTRITIONAL INFORMATION/SERV
255 x Calories
6 x G protein
47 x G carbohydrate
6 x G fat
87 x Mg cholesterol
64 x My sodium
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.
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