Hawaiian Tapioca With Custard Cream - cooking recipe

Ingredients

2 c. fruit juicy red Hawaiian Punch or grape juice
1/2 c. sugar
1/3 c. quick-cooking tapioca
1/2 tsp. salt
1 c. Burgundy wine
Custard Cream (recipe following)

Preparation

In 3-quart saucepan, mix first 4 ingredients; let stand 5 minutes to soften tapioca.
Cook over medium 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.