Tapioca Brulee with Fresh Summer-Fruit Toppin

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87 x cholesterol
1 c Strawberries; quartered
2 lg Egg yolks
3 c Milke
1 c Blueberries
1 Navel orange; peeled
255 x Calories
6 x protein
47 x carbohydrate
64 x sodium
1 ts Vanilla extract
2 tb Water
6 x fat
1/3 c Instant tapioca
1/2 c Sugar
1/3 c Sugar

Original recipe makes 6



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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