Tapioca brulee with fresh summer-fruit toppin

Yield: 6 Servings MMM

Ingredients:

1/3 c Sugar
1/3 c Instant tapioca
3 c Milke
2 lg Egg yolks
1 ts Vanilla extract MMMMM---------------------------FRUIT--------------------------------
1 c Blueberries
1 c Strawberries; quartered
1 Navel orange; peeled -with pith removed MMMMM--------------------------CARAMEL-------------------------------
1/2 c Sugar
2 tb Water MMMMM----------------NUTRITIONAL INFORMATION/SERV---------------------
255 x Calories
6 x G protein
47 x G carbohydrate
6 x G fat
87 x Mg cholesterol
64 x My sodium

Instructions:

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