OLD-FASHIONED TAPIOCA
My family loves old-fashioned tapioca, but I don't always have time to make it. So I came up with this simple recipe that lets us enjoy one of our favorites without all the hands-on time. -Ruth Peters, Bel Air, Maryland
Provided by Taste of Home
Categories Desserts
Time 4h40m
Yield 18 servings
Number Of Ingredients 7
Steps:
- In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours., In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla., Serve with strawberries and whipped cream if desired.
Nutrition Facts : Calories 149 calories, Fat 3g fat (2g saturated fat), Cholesterol 55mg cholesterol, Sodium 86mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
POMEGRANATE TAPIOCA
Haven't tried this yet, but it sounds good. If anyone tries it, how about posting a review? From http://www.astray.com/recipes/.
Provided by Chef Sean 2
Categories Dessert
Time 25m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Cut crowns off Pomegranates, then cut into sections.
- Place the sections in bowl of water then roll out arils (juice sacs) with your thumbs.
- Place arils plus some of the water in blender, and puree until the arils are broken up.
- Strain through colander, pressing on seeds to extract more juice.
- Taste juice, add sugar and grenadine, if desired.
- Measure 2 cups of the Pomegranate juice into a saucepan.
- Sprinkle the tapioca into the juice and let sit 5 minutes.
- Heat the mixture to boiling, reduce heat and simmer until tapioca grains are translucent.
- Serve with whipped cream, and optional Pomegranate arils.
Nutrition Facts : Calories 311.5, Fat 0.9, SaturatedFat 0.1, Sodium 19, Carbohydrate 78.2, Fiber 2.1, Sugar 52, Protein 3
POMEGRANATE CREME BRULEE
Creme brulee is a decadent, elegant dessert that I reserve for the holidays and special occasions. This version features the tasty twist of pomegranate.-Ben Rogojan, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 servings.
Number Of Ingredients 11
Steps:
- In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan., Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour. Just before serving, sprinkle with pomegranate seeds.
Nutrition Facts : Calories 531 calories, Fat 41g fat (24g saturated fat), Cholesterol 376mg cholesterol, Sodium 50mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
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