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Friday, 22 March 2013

CHOCOLATE MINUTE TAPIOCA . . . back to the early 60s

What are a few of the things Kepler can look forward to?

His dad’s music

Playing with Maybelle

His mom’s Korean soups

His grandma’s retro puddings for breakfast


            from:  Better Homes and Gardens New Cookbook, (Nicole found this cookbook; it looks like an older edition than mine:  She said, “I picked it up because it made me think of you.” . . . Thanks, Nicole.  J)

2 one-ounce squares, unsweetened chocolate
2 eggs, separated
4 cups milk
½ cup minute tapioca
2/3 cup sugar
¼ tsp salt
1  tsp vanilla
Small carton Whipping cream

·        Whip the cream and set aside in fridge.
·        Grate the chocolate.
·        In a large bowl, beat egg whites until stiff.
·        In a small bowl, beat egg yolks slightly.
·        Heat milk in a large saucepan to scalding.
·        Whisk a little warmed milk into the beaten egg yolks.  Then whisk more .
·        Stir sugar, tapioca,  and salt into hot milk.
·        Whisk in the egg yolks- milk mixture.
·        Keep stirring and bring pot to a boil quickly.
·        Whisk hot mixture into the beaten egg whites.
·        Stir in vanilla.
·        Pour into a large bowl or into individual serving dishes. 
·        Serve warm with dollops of whipping cream. 

LEFTOVERS:  Reheat in microwave for breakfast.  This pudding is not as good if it is cold.