Butterscotch Tapioca Cream
Butterscotch Tapioca Cream is an moderately easy dinner. Made with 2 eggs, separated, 1/4 c. brown sugar plus 2/3 c. brown sugar, 1/4 c. butter, 4 c. milk and 1/3 c. quick tapioca, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Beat egg whites until foamy.
Add 1/4 cup packed brown sugar, 2 tablespoons at a time until soft peaks form.
Set aside.
Melt butter; add 2/3 cup brown sugar and cook until dissolved.
In another pan, mix yolks, milk, tapioca and salt.
Cook until mix comes to a full boil.
Add butterscotch mixture and mix well. Pour a little in meringue, blending well.
Quickly stir in remaining mixture.
Add vanilla and let stand for 15 to 20 minutes.
Serve warm or cold.
π· Perfect Pairings
Complete your meal with these
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