2 cups whole milk
½ cup heavy cream1/8 teaspoon salt
1/3 cup granulated sugar
3 tablespoons quick cook tapioca
1 large egg, well beaten
1 teaspoon vanilla extract
1 small Butterfinger candy bar
In a heavy bottomed sauce pan, mix the milk, cream, salt, sugar, beaten egg and tapioca. Let this mixture rest for ten full minutes before you turn on the heat (the tapioca box says 5 minutes, but ignore that).
Cook over medium heat, stirring slowly and constantly until the mixture comes to a full rolling boil. Remove the pan from the heat and add vanilla. Cool in the sauce pan (without stirring) for 20 minutes. I'm not sure what this step is for, but it really makes a difference in the creaminess of the tapioca.
While the tapioca is resting, crumble the Butterfinger candy bar into your food processor and pulse until you have small crumbs; you should have about 2/3 cup of crumbs.
Gently stir in HALF of the candy bar crumbs, stirring as little as possible. The chocolate and candy crumbs will "melt" in the warm pudding; don't mix too much.
Pour into dessert dishes and sprinkle the top with the other half of the candy crumbs. Serve slightly warm (or) chill for several hours; this makes 4 large desserts. YUM!!
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