MOROCCAN PUDDING
Moroccan Pudding is tapioca with a North African twist.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Number Of Ingredients 11
Steps:
- In a small bowl, beat the egg whites with an electric mixer until foamy. Gradually add 2 tablespoons sugar, beating until soft peaks form, and reserve.
- In a saucepan, whisk together 2 tablespoons of sugar, the tapioca, milk, vanilla, and egg yolk. Let stand 5 minutes.
- Cook the mixture over moderate heat, stirring constantly, until it comes to a full boil. Remove the pan from the heat and immediately stir in the reserved egg white. Return the mixture to low heat and cook, stirring constantly, for 2 minutes. Cool the tapioca, its surface covered in plastic wrap, for 20 minutes.
- In a nonstick skillet, melt the butter. Add the apricots and the remaining 1/2 teaspoon sugar and cook over moderate heat, stirring occasionally, for 2 to 3 minutes. Add the tablespoon of milk and stir to coat. Remove from the heat and stir in the raisins, cinnamon, and ginger. Divide the tapioca among 4 bowls and top with the apricot mixture.
MAROS (MOROCCAN PUDDING)
Make and share this Maros (Moroccan Pudding) recipe from Food.com.
Provided by Jane Gib
Categories Dessert
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- beat the egg yolks with the sugar.
- in another bowl, beat the egg whites until stiff.
- mix all the ingredients together, place in a mould and bake for half an hour.
- serve with custard or chocolate sauce.
Nutrition Facts : Calories 1063.3, Fat 54.9, SaturatedFat 5.9, Cholesterol 232.5, Sodium 314.7, Carbohydrate 101.5, Fiber 10.2, Sugar 69.8, Protein 31
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