Wednesday, May 14, 2008

Espresso Sambuca Tapioca Pudding

If you like pudding, and if you like tapioca you have to give this very easy dessert a try. The recipe is from Gourmet, and I prepare it when I'm in a hurry:)

My preference is to use the anisette instead of Sambuca which I can find at my local Greek/Armenian market. See which one you like better.

It's fun to serve it with coffee ice cream, and then some whipped cream to top it all. Yummm:)



2 3/4 cups whole milk
1/3 cup sugar
3 tablespoons instant tapioca
5 teaspoons instant-espresso powder
1 large egg, lightly beaten
1 tablespoon Sambuca or anisette

Accompaniment: lightly sweetened whipped cream

Stir together milk, sugar, tapioca, espresso powder, and egg in a 2- to 3-quart heavy saucepan and let stand 5 minutes.

Heat over moderately low heat, stirring, just until pudding reaches a simmer.

Stir in Sambuca and cool pudding, its surface covered directly with wax paper.

Serve at room temperature or chilled.

Makes 4 servings.

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