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Prep Time: 3 Minutes Cook Time: 15 Minutes |
Ready In: 18 Minutes Servings: 6 |
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No, there are no sea creatures in this recipe. This is an old-fashioned dessert that is very cooling on a warm summer night. It's most unusual in that you pour the sauce on the pudding part after it is served. The fun of serving it, and the blending of textures, colors and flavors makes a very effective ending for a dinner party. Whoever Mrs. Fish was, she sure had a good dish here. This dish is from the days when people used to eat raw eggs. Make sure to use pasturized egg whites when you make it. Cooking time does not include cooling time. Ingredients:
1 pint water |
4 tablespoons tapioca (don't use large pearl) |
2 lemons (juice only) |
1 cup sugar |
2 egg yolks, beaten |
2 egg whites, beaten |
1 pint milk |
1 tablespoon cornstarch |
Directions:
1. To make the puddding:.
2. Cook water, tapicoa, lemon juice, and sugar on a double boiler until thickened.
3. Remove from heat.
4. Fold in beaten egg whites.
5. To make the sauce:.
6. Scald the milk.
7. Add the yolks and the corn starch.
8. Cook until thick, stirring constantly.
9. Cool both of these until ready to serve.
10. To serve:.
11. Scoop tapioca part into elegant individual serving bowls. Put the sauce into a gravy boat and let people pour the amount they want over the tapioca base.
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