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Gallery Moroccan Pudding Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 large egg, separated 1/4 cup plus 1/2 teaspoon sugar 2 tablespoons instant tapioca 1 1/2 cups low-fat (1%) milk 1/2 teaspoon pure vanilla extract 1/2 tablespoon unsalted butter 4 fresh apricots, pitted and quartered 1 tablespoon milk 2 tablespoons golden raisins 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger

Gallery Moroccan Pudding

Recipe Summary Servings: 4

Moroccan Pudding

Moroccan Pudding

Moroccan Pudding

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 large egg, separated 1/4 cup plus 1/2 teaspoon sugar 2 tablespoons instant tapioca 1 1/2 cups low-fat (1%) milk 1/2 teaspoon pure vanilla extract 1/2 tablespoon unsalted butter 4 fresh apricots, pitted and quartered 1 tablespoon milk 2 tablespoons golden raisins 1/4 teaspoon cinnamon 1/4 teaspoon ground ginger

Directions

In a small bowl, beat the egg whites with an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until soft peaks form, and reserve.

In a saucepan, whisk together 2 tablespoons of sugar, the tapioca, milk, vanilla, and egg yolk. Let stand 5 minutes.

Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil. Remove the pan from the heat and immediately stir in the reserved egg white. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Cool the tapioca, its surface covered in plastic wrap, for 20 minutes.

In a nonstick skillet, melt the butter. Add the apricots and the remaining 1/2 teaspoon sugar and cook over moderate heat, stirring occasionally, for 2 to 3 minutes. Add the tablespoon of milk and stir to coat. Remove from the heat and stir in the raisins, cinnamon, and ginger. Divide the tapioca among 4 bowls and top with the apricot mixture.

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All Reviews for Moroccan Pudding

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All Reviews for Moroccan Pudding

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Reviews: Most Helpful

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