Title: Two-Spice Vanilla Tapioca Pudding
Categories: Infood02
Yield: 1 servings

1/2 c Small pearl tapioca; (if
-unavailable use
; large)
4 c Soy milk
3/4 c Sugar
1/2 ts Salt
2 Egg yolks
1 tb Vanilla extract
1 1/2 ts Cinnamon
3/4 ts Nutmeg
3 Egg whites; at room
-temperature
1/4 ts Cream of tartar

Soak the tapioca in warm water to cover for 1 hour. Drain; set aside.
Preheat oven to 375 degrees. Lightly butter a 12-inch oval baking dish;
place in a roasting pan. Mix tapioca, milk, sugar, and salt in heavy
non-aluminum saucepan; bring to a boil over medium heat while whisking.
Lower heat; let mixture simmer 10 minutes, whisking occasionally. Remove
from heat; quickly whisk in yolks, vanilla, spices. Beat egg whites with
cream of tartar in another bowl until just stiff. Whisk half a cupful into
the tapioca, then fold in the remaining egg whites. Pour tapioca mixture
into baking dish. Place dish in roasting pan on middle shelf of oven; pour
several inches of boiling water around the outside of the oval dish. Bake
about 35 minutes until top is puffed and golden. The inside will be soft.
Remove, cool slightly, serve warm or at room temperature.

Yield: 6 to 8 servings

Converted by MC_Buster.

Per serving: 1130 Calories (kcal); 30g Total Fat; (23% calories from fat);
43g Protein; 177g Carbohydrate; 425mg Cholesterol; 1365mg Sodium Food
Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 3 1/2 Fat;
11 Other Carbohydrates

Recipe by: IN FOOD TODAY SHOW #IND279

Converted by MM_Buster v2.0n.