Moosewood Restaurant Book of Desserts

A Recipe from Moosewood Restaurant Book of DessertsbrBy The Moosewood CollectionbrISBN 0-517-70209-6brbrButterscotch TapiocabrServes 4brYields 3 _ cupsbrPreparation time: 10-15 minutesbrChilling time: about 1 hourbrbrHere is a comforting childhood favorite with the rich flavor that grownups crave. It is especially good made with raspberries, which add gems of color and their own distinctive tart-sweetness.brbr3 tablespoons quick-cooking tapiocabr2 cups milkbr1/3 cup brown sugar, packedbr1/8 teaspoon saltbr2 egg yolksbr1 tablespoon butterbr1/2 teaspoon pure vanilla extractbr1/2 cup fresh or frozen raspberries (optional)brbrIn a heavy saucepan, combine the tapioca nad milk and set aside for 5 minutes.brbrAdd brown sugar, salt, and egg yolks and mix well. Cook on low heat, stirring often, for 15 to 20 minutes, until the mixture begins to bubble and thicken. The tiny pearls of tapioca will become more visible as they cook.brbrRemove from heat and stir in the butter until it melts. Add the vanilla. The pudding will continue to thicken as it cools. Pour equal amounts into four serving cups and top with the raspberries, if desired. Chill for about an hour.brbrVariation: For a very low-fat pudding, omit the egg yolks and butter and use skim or 1% milk.