Butterscotch Tapioca
6 cups water
1 cup small pearl tapioca
1 teaspoon salt
1 1/2 cups brown sugar
4 egg yolks, beaten
1 cup milk
1/2 cup granulated sugar
1 stick ( 1/2 cup) unsalted butter, cut into small pieces
1 teaspoon vanilla extract
Mix together water, tapioca and salt in large saucepan. Heat to boil over medium
heat. Reduce heat to low; simmer, stirring occasionally, 15 minutes. Stir in
brown sugar; continue to simmer, stirring occasionally, until thickened, 20
minutes. Remove from heat.
Meanwhile, combine egg yolks, milk and sugar in small saucepan; cook over low
heat, stirring constantly until thick enough to coat back of spoon.
Remove from heat; stir in butter and vanilla extract. Stir into tapioca mixture.
Pour into custard cups or bowls. Chill completely before serving, about 3 hours
or overnight. Yields 8 servings.