Eggnog and rum-flavored
tapioca pudding for the holidays.
Eggnog
Tapioca Pudding
- 1/3 cup granulated sugar
3 tablespoons tapioca
3 cups milk
1 large egg, well beaten
1/2 teaspoon rum extract
1/8 teaspoon ground nutmeg
- Additional ground nutmeg
for garnish
- In a medium saucepan,
mix together sugar, tapioca, milk and egg. Let stand 5 minutes.
- Cook on medium heat until
mixture comes to full boil, stirring constantly. (Pudding thickens
as it cools.)
- Remove from heat. Stir
in rum extract and nutmeg. Cool 20 minutes; stir.
- Serve warm or chilled
garnished with a sprinkling of nutmeg.
Makes 6 servings.
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