Tapioca Creme Brulee Recipes

CLASSIC CREME BRULEE

Steps:

• In a large saucepan, combine the cream, egg yolks and sugar. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Stir in vanilla. , Transfer to eight 6-oz. ramekins or custard cups. Place cups in a baking pan; add 1 in. of boiling water to pan. Bake, uncovered, at 325° for 25-30 minutes or until centers are just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., One hour before serving, place custards on a baking sheet. Sprinkle each with 1-2 teaspoons brown sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Refrigerate leftovers.

TAPIOCA CREME BRULEE

Steps:

• Mix milk, sugar, and tapioca in a small sauce pan.
• Let it sit on stove for 5 minutes.
• Whisk in egg, and bring to a think boil. Cool.
• Divide berries amongst 4 ramekins, pour tapioca over each ramekin. Smooth tops.
• Chill over night, or for at least 3-4 hours.
• Preheat broiler.
• Sprinkle brown sugar over the tapioca ramekins.
• Broil until sugar is bubbling and melted.
• Serve HOT!

CREME BRULEE

Steps:

• Preheat the oven to 300 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, mix the egg, egg yolks, and 1/2 cup of the sugar together on low speed until just combined. Meanwhile, scald the cream in a small saucepan until it's very hot to the touch but not boiled. With the mixer on low speed, slowly add the cream to the eggs. Add the vanilla and orange liqueur and pour into 6 to 8-ounce ramekins until almost full.
• Place the ramekins in a baking pan and carefully pour boiling water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custards are set when gently shaken. Remove the custards from the water bath, cool to room temperature, and refrigerate until firm.
• To serve, spread 1 tablespoon of sugar evenly on the top of each ramekin and heat with a kitchen blowtorch until the sugar carmelizes evenly. Allow to sit at room temperature for a minute until the caramelized sugar hardens.

POMEGRANATE CREME BRULEE

Steps:

• In a small saucepan, combine the pomegranate juice, 1/3 cup sugar and lemon juice. Bring to a boil over medium heat; cook until liquid is reduced by half. Stir in the cream, brown sugar, water and remaining sugar. Cook until bubbles form around sides of pan., Remove from the heat; stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Stir in vanilla. Transfer to five 4-oz. ramekins. Place cups in a baking pan; add 1 in. of boiling water to pan., Bake, uncovered, at 325° for 30-35 minutes or until center is just set (mixture will jiggle). Remove ramekins from water bath; cool for 10 minutes. Cover and refrigerate for at least 4 hours., If using a creme brulee torch, sprinkle custards with sugar. Heat sugar with the torch until caramelized. Sprinkle with pomegranate seeds and serve immediately., If broiling the custards, place ramekins on a baking sheet; let stand at room temperature for 15 minutes. Sprinkle with sugar. Broil 8 in. from the heat for 4-7 minutes or until sugar is caramelized. Serve immediately or refrigerate up to 1 hour. Just before serving, sprinkle with pomegranate seeds.

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE

Steps:

• Heat oven to 300 degrees
• In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
• In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
• Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.