Cappuccino Tapioca Pudding with Cardamom Brulee

Name: Cappuccino Tapioca Pudding with Cardamom Brulee
Yield: makes 6 (1/2-cup) servings
Ingredients: 3 cups milk, preferably low-fat; 1/3 cup small pearl tapioca; 1 tablespoon instant espresso powder; 2 egg yolks, whisked to combine; 1/4 teaspoon fine sea salt; 1/3 cup plus 2 tablespoons sugar; 1/2 teaspoon ground cardamom

December 14, 2011

There’s really nothing quite like tapioca pudding to take me back to childhood, when I would eat those plastic cups of the store-bought variety. Of course, homemade is so much better, and it’s really not difficult to make. It just requires a little patience and some stirring. I like to make a few cups at a time, eat one (or, okay, two or three). Then, before things get really out of control, I portion the rest into 1/2-cup ramekins and store them in the freezer. To take it over the top, I sprinkle just a touch of one of my favorite aromatic spices, cardamom, on top, along with some sugar, and torch the top to get that crackly brûléed effect.

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