Rum-Raisin Tapioca Pudding |
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Prep Time: 6 Minutes Cook Time: 20 Minutes |
Ready In: 26 Minutes Servings: 7 |
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Make these individual puddings ahead and chill at least two hours or overnight—a longer chill time enhances the rum-raisin flavor. If you prefer not to use rum, substitute 1/2 teaspoon rum extract mixed with 2 tablespoons water. Ingredients:
1/3 cup raisins |
2 tablespoons dark rum |
1 1/2 teaspoons vanilla extract |
3 tablespoons uncooked quick-cooking tapioca |
2 1/2 cups 1% low-fat milk |
1/2 cup fat-free half-and-half |
1 large egg, lightly beaten |
1/4 cup packed light brown sugar |
1 (3-inch) cinnamon stick |
Directions:
1. Combine first 3 ingredients in a small bowl; set aside.
2. Combine tapioca and next 5 ingredients in a saucepan, and let stand 5 minutes.
3. Place pan over medium heat; bring mixture to a boil, stirring constantly (about 20 minutes). Remove from heat; add raisin mixture. Discard cinnamon stick.
4. Divide pudding evenly among 7 (6-ounce) custard cups. Cover surface of pudding with plastic wrap. Chill at least 2 hours.
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