Grape Tapioca With Custard Cream
|Grape juice||2 Cup (32 tbs) (Red / Purple)|
|Sugar||1⁄2 Cup (8 tbs)|
|Quick-cooking tapioca||1⁄3 Cup (5.33 tbs)|
|Burgundy wine||1 Cup (16 tbs)|
|Custard cream||1 (1 Recipe)|
1. In 3-quart saucepan, combine first 4 ingredients; let mixture stand 5 minutes to soften tapioca slightly. Cook mixture over rhedium heat, stirring constantly, until it thickens and begins to boil, about 5 minutes. Add wine and continue cooking 5 more minutes, stirring constantly. Spoon pudding into six 12-ounce wine glasses or dessert bowls; cover and refrigerate until well chilled, about 2 hours.
2. Prepare Custard Cream; cover surface with waxed paper; refrigerate.