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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Bateman Estate in Wills Point, Texas in 1985. Ingredients:
10 cups water |
1 cup milk |
3/4 teaspoon salt |
1/2 cup granulated sugar |
1-1/4 cups tapioca |
1/2 cup butter plus 2 tablespoons |
2 cups dark brown sugar |
2 eggs |
2 teaspoons vanilla extract |
Directions:
1. Bring water and salt to a boil in a large deep saucepan then sprinkle in tapioca.
2. Add dark brown sugar then lower heat and cook 5 minutes longer.
3. In small bowl beat eggs then add milk and granulated sugar then blend well.
4. Stir 1 cup of hot tapioca mixture into the egg milk mixture then combine with rest of the tapioca.
5. Continue cooking over low heat stirring often for 10 minutes.
6. In the meantime heat butter in a small saucepan over medium heat until it is light brown.
7. Add to the bubbling pudding along with the vanilla and mix well.
8. Pour into a 3 quart serving bowl and allow to cool to room temperature.
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