8 oz pkg
20 servings per container
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For delicate, evenly textured puddings. Reese quality since 1947. Tapioca comes from the cassava plant and has been used for centuries in creamy puddings and sweet desserts. Tapioca contains no impurities so the delicate taste will not mask light flavors such as vanilla, peach or lemon. As a pudding, Reese Tapioca is divinely soothing when served warm and delightfully refreshing when chilled. Recipes & more at www.ReeseSpecialtyFoods.com.
Tapioca Pudding: 1/2 cup Reese Tapioca, 1/4 tsp. salt, 2 eggs separated, 2 1/2 cups milk (If using 2% milk, reduce milk by 1/4 cup. For a creamier product, use a light or heavy cream in place of milk), 1/2 cup sugar, 1 tsp. vanilla. 1. In a bowl, soak tapioca in 2 cups of room temperature water overnight. Drain water. 2. In double boiler, heat milk just until no longer cold. Add salt and tapioca. Continue heating until small bubbles appear at sides of pan. Cover, turn heat to very low and cook for c hour. Make sure that milk mixture does not simmer or boil. 3. Separate egg whites from yolks. Beat egg yolks and sugar together until light yellow in color. Add a little of the hot mixture to the egg yolks and blend thoroughly. Then add the yolk mixture to the hot milk mixture, stirring constantly. one Place the double boiler over medium heat and cook until Tapioca mixture is very thick, about 15 minutes. 4. Beat egg whites until stiff. Slowly fold the egg whites into the hot tapioca mixture. Stir in vanilla. Serve warm or chilled. Makes 6-8 servings. Chocolate Tapioca Pudding: Prepare Reese Tapioca pudding as directed. While still warm, fold in 1/2 cup chocolate chips. Cut or tear along dotted line.
Brazil,Product Of Brazil.
WORLD FINER FOODS