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Title: Baked Tapioca Pudding w/Cinnamon Sugar Brulee
Categories: Desserts, Puddings, Dairy, Herbs
Yield: 7 servings

3 c Whole milk
1 c Heavy cream
1 Cinnamon stick
1/3 c Small pearl tapioca
4 lg Egg yolks
85 g Granulated sugar (1/3 cup)
1/4 ts Fine sea salt
45 g Demerara sugar (3 tb)
1/4 ts Ground cinnamon.

Set oven @ 300-|F/150-|C.

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 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 doesnrCOt burn.)
Eat warm, or chill and serve cold, removing the cinnamon
stick while serving.

By: Melissa Clark

Yield: 6 to 8 servings.

RECIPE FROM: https://cooking.nytimes.com

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