TWO-SPICE VANILLA TAPIOCA PUDDING

[Guest guest]

Here is another from Nina Simonds. I believe all of these are from

her book, A Spoonful of Ginger. Not a vegetarian book, but beautiful.

 

Ellen

 

* Exported from MasterCook Mac *

 

TWO-SPICE VANILLA TAPIOCA PUDDING

 

Recipe By : Nina Simonds on Cooking Live

Serving Size : 8 Preparation Time :0:00

Categories : Desserts Asian

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup small pearl tapioca

- (if unavailable use large pearl

tapioca)

4 cups soy milk

3/4 cup sugar

1/2 teaspoon salt

2 egg yolks

1 tablespoon vanilla extract

1 1/2 teaspoons ground cinnamon

3/4 teaspoon ground nutmeg

3 egg whites -- at room temperature

1/4 teaspoon cream of tartar

 

Soak the tapioca in warm water to cover for 1 hour. Drain and set

aside.

 

Preheat the oven to 375 degrees. Lightly butter a 12-inch oval or gratin

baking dish and place it in a large brownie pan.

 

Mix the tapioca, soy milk, sugar, and salt in a heavy nonaluminum

saucepan. Bring the soy milk to a boil over medium heat while whisking.

Lower the heat and let the mixture simmer 10 minutes, whisking

occasionally. Remove from the heat and quickly whisk in the egg yolks,

vanilla extract, cinnamon, and nutmeg.

 

In another bowl, beat the egg whites with the cream of tartar until just

stiff. Whisk 1/2 a cupful into the tapioca, then fold the remaining in.

Pour the tapioca mixture into the prepared baking dish.

 

Place the baking dish and brownie pan in the middle shelf of the oven

and pour several inches of boiling water around the outside. Bake about

35 minutes, until the top is puffed and golden. The inside will still be a

little soft. Remove, cool slightly, and serve warm or at room

temperature.

 

Yield: 6 to 8 servings

Prep Time: 1 hours 0 minutes

Cooking Time: 1 hours 0 minutes

 

 

- - - - - - - - - - - - - - - - - -

 

 

Per serving: 173 Calories; 4g Fat (19% calories from fat); 5g

Protein; 31g Carbohydrate; 53mg Cholesterol; 170mg Sodium

Food Exchanges: 1/2 Starch/Bread; 1 Lean Meat; 1 Fruit; 1/2 Fat; 1

1/2 Other Carbohydrates

 

 

Nutr. Assoc. : 5254 0 0 0 0 0 0 0 0 0 0 0

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