Saturday, March 7, 2015

A recipe from Sister Wives- Christine

Mock Tapioca Pudding

Whip up this delicious dessert from Christine of Sister Wives.
2cups milk
1/4cup sugar
1dash salt
3tablespoons Cream of Wheat
1egg, separated
3/4teaspoon vanilla
*or BROWN size it (makes 2 pots)
24cups milk
3cups sugar
1teaspoon salt
2 1/2cups Cream of Wheat
12eggs, separated
8teaspoons vanilla
  1. Combine milk, sugar and salt in a pot. Bring to a boil over low heat, stirring frequently.
  2. Slowly sprinkle in Cream of Wheat while stirring. While stirring constantly, return to a boil. Reduce heat to low and cook until thick, stirring occasionally.
  3. Separate eggs, put a little Cream of Wheat mixture into the egg yolks, add vanilla and stir well.
  4. When the cream of wheat mixture is thick, slowly pour the egg mixture into the cream of wheat while stirring. Bring to room temperature.
  5. Beat egg yolks until stiff, fold into cream of wheat mixture. Serve.
  6. Wrap the zucchini in foil and pinch foil closed.
  7. NO joking, stir this A LOT and cook it over a low temperature. I have burned this many times and it has boiled over the pot many times. Adding the Cream of Wheat into the egg yolk makes it so the eggs aren't stringy in the pudding, it's called curing.


Anonymous said...

Um, #6??