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Title: Tapioca Brulee With Fresh Summer-Fruit Toppin
Yield: 6 Servings

Ingredients

  ----------------------------TAPIOCA-----------------------------------
    1/3 c  sugar
    1/3 c  instant tapioca
      3 c  milke
      2 lg egg yolks
      1 ts vanilla extract
 
  ------------------------------FRUIT-----------------------------------
      1 c  blueberries
      1 c  strawberries; quartered
      1    navel orange; peeled with
           -pith removed
 
  ----------------------------CARAMEL-----------------------------------
    1/2 c  sugar
      2 tb water
 
  ------------------NUTRITIONAL INFORMATION/SERV------------------------
    255    calories
      6    g protein
     47    g carbohydrate
      6    g fat
     87    mg cholesterol
     64    my sodium

Instructions

1. Make tapioca: In medium saucepan, combine sugar, tapioca, milk,
and egg yolks; let stand 5 minutes. Heat to full boil over medium
heat, stirring constantly. Remove from heat; add vanilla. Mix. Cool
slightly; pour into 1 1/2-quart shallow baking dish. Refrigerate 1
hour or until cold.

2. At serving time, place berries in bowl. With knife, section
orange, allowing fruit and juice to fall into bowl. Toss; spoon over
tapioca.

3. Make caramel: In small saucepan, combine ingredients; cover.
Heat to boiling over medium-high heat. Uncover; swirl pan until syrup
is golden. (If syrum begins to form crystals, cover; cook until
golden, checking color occasionally.) Drizzle caramel over fruit and
tapioca.

From: McCalls September 1993

FROM: LAWRENCE KELLIE DATE: 08-04-93

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