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Categories:Viewed: 33 - Published at: 8 years ago
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 1 cinnamon stick
- 13 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.
Method
- 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 doesnt burn.)
- Eat warm, or chill and serve cold, removing the cinnamon stick while serving.
