Baked Tapioca Pudding With Cinnamon Sugar Brûlée Recipes

TAPIOCA PUDDING RECIPE

Steps:

• Cook the tapioca in the milk and salt on medium heat until simmering. Then lower the heat to a minimum and start adding sugar gradually and intermittently until the tapioca pearls have increased in size.
• Break the eggs into a heatproof bowl. Temper the eggs by taking some of the hot tapioca mixture and adding it to the eggs while whisking constantly. Drizzle the tempered eggs into the tapioca mixture while on low heat until thickened. It should not boil.
• Let your tapioca pudding cool until room temperature. Add vanilla and stir. You may choose to heat it up to serve warm, or refrigerate in individual serving dishes and serve cold.

CLASSIC TAPIOCA PUDDING

Steps:

• Stir together the milk, tapioca, sugar, and salt in a medium saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Reduce heat to low; cook and stir 5 minutes longer.
• Whisk 1 cup of the hot milk mixture into the beaten eggs, 2 tablespoons at a time until incorporated. Stir the egg mixture back into the tapioca until well mixed. Bring the pudding to a gentle simmer over medium-low heat; cook and stir 2 minutes longer until the pudding becomes thick enough to evenly coat the back of a metal spoon. Remove from the heat and stir in the vanilla. The pudding may be served hot or poured into serving dishes and refrigerated several hours until cold.

BAKED TAPIOCA PUDDING

Steps:

• preheat oven to 350 degrees F.
• cook sago until transparent, combine with sugar, butter, and mix well. remove from fire.
• combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed.
• add egg yolk to the mixture and mix well.
• put mixture in glass bowl and bake for 15-20 minutes.

TAPIOCA BRûLéE

Steps:

• Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
• Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
• Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.

CAPPUCCINO TAPIOCA PUDDING WITH CARDAMOM BRULEE

Steps:

• Pour 1 cup of the milk into a heavy saucepan. Add the tapioca and let soak for at least 30 minutes.
• Pour the remaining 2 cups of milk into a mixing bowl or glass measuring cup, sprinkle the espresso powder over, let it sit for a minute or two, and then stir to dissolve.
• Whisk the espresso-milk mixture into the tapioca mixture, along with the egg yolks, salt, and 1/3 cup of the sugar. Over medium heat, slowly bring the mixture just barely to a boil, stirring constantly; it will take 10 to 15 minutes. Reduce the heat until the mixture is barely simmering, and continue cooking the tapioca, stirring occasionally, until the beads swell up and become almost translucent and the custard thickens, another 15 to 20 minutes.
• Remove from the heat and let it cool. Spoon the pudding into 6 individual 1/2-cup ramekins and wrap each in plastic wrap, pressing the plastic directly onto the surface of the pudding to prevent a skin from forming. Refrigerate until chilled. It will keep it the refrigerator for several days or in the freezer for up to 2 months.
• When you are ready to eat, unwrap one of the ramekins of pudding (thaw it first if frozen), and sprinkle the top with 1 teaspoon of the remaining sugar and a pinch of cardamom. Use a small culinary blowtorch to caramelize the sugar on top, keeping the torch moving so you deeply brown but don't blacken the sugar, then eat.