BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE
This pudding offers you both the satisfying crack of using your spoon to break through a brûlée topping and the sensation of dipping that spoon into fluffy pudding. Tapioca generally isn't baked, but it is easier than cooking it on top of the stove. And once the pudding is in the oven you can leave it alone, as opposed to the stovetop method, which requires frequent stirring to prevent scorching. The use of pearl tapioca makes for a springy texture, and cinnamon in the topping adds a bit of spice.
Provided by Melissa Clark
Categories dessert
Time 1h10m
Yield 6 to 8 servings.
Number Of Ingredients 9
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.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 6 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 9 grams, Sodium 129 milligrams, Sugar 17 grams
TAPIOCA CREME BRULEE
Try this sweet fat-free crème brûlée. It has a very interesting texture to it, which makes it so unique.
Provided by Creative Baker
Categories Dessert
Time 4h8m
Yield 4 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 215.3, Fat 5.9, SaturatedFat 3.2, Cholesterol 70, Sodium 79.5, Carbohydrate 35.5, Fiber 2.1, Sugar 15.8, Protein 6
TAPIOCA BRûLéE
Try this sweet alternative to fat-and cholesterol-laden crème brûlée.
Yield Serves 4
Number Of Ingredients 6
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.
POMEGRANATE CREME BRULEE
Creme brulee is a decadent, elegant dessert that I reserve for the holidays and special occasions. This version features the tasty twist of pomegranate.-Ben Rogojan, Seattle, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 5 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 531 calories, Fat 41g fat (24g saturated fat), Cholesterol 376mg cholesterol, Sodium 50mg sodium, Carbohydrate 39g carbohydrate (35g sugars, Fiber 0 fiber), Protein 5g protein.
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