Try this Tapioca Brulee with Fresh Summer-Fruit Toppin recipe, or contribute your own.
Suggest a better description1. 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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Serving Size: 1 Serving (411g) | ||
Recipe Makes: 6 | ||
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Calories: 699 | ||
Calories from Fat: 219 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.3g | 32 % | |
Saturated Fat 8.7g | 43 % | |
Monounsaturated Fat 10.7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 1118.8mg | 344 % | |
Sodium 44.7mg | 2 % | |
Potassium 212.5mg | 6 % | |
Total Carbohydrate 108.3g | 32 % | |
Dietary Fiber 2.1g | 8 % | |
Sugars, other 106.3g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 699
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