Tapioca break

The news all stinks. So let’s retreat into the kitchen, shall we? (Drown out the bad news with sugar! Great game plan, eh?!)

Few things besides my mother’s tapioca pudding inspire glee.

Creme brulee is one.

Bruleed tapioca pudding? Yes, please. That’s made in the oven so I don’t have to stir for-ev-er?

Yes, please! Courtesy the NYT, which at least doesn’t ruin recipes with politics. This time.

3 cups whole milk

1 cup heavy cream

1 cinnamon stick

1/3 cup small pearl tapioca

4 large egg yolks

85 grams granulated sugar (about

1/3 cup)

1/4 teaspoon fine sea salt

45 grams Demerara sugar (about 3 tablespoons)

1/4 teaspoon ground cinnamon.

1. Heat oven to 300 degrees.

2. 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.

3. 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.

4. Transfer pudding to a buttered 1/2-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.

Yield: 6 to 8 servings.

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3 Responses

  1. This is making me crave bread pudding. Hubby doesn’t like bread pudding (what’s up with THAT???) so I never make it.

    Tapioca is good, too – as long as the little fish eyeballs aren’t too noticeable. heh

    • Oh, I LOVE bread pudding. Laughing at the eyeballs comment–my little brother and I used to joke about that. (And I’ve never been drawn to trying the giant pearl tapioca teas so popular for the last few years because… well… just because!)

      • And does the hubby take trips, Adrienne? We military wives break out the disliked recipes as soon as deployments start. I’ve never eaten so much cauliflower! (My husband loathes it!) It’s lovely roasted! We even got white AND orange at the grocery tonight! lol.

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