Coffee Tapioca Pudding with Caramel Crust

Baking and Desserts | European cuisine

⏳ Time

5 hours

🥕 Ingredients

🍽️ Servings

Description

Coffee tapioca pudding with a caramel crust

Ingredients

Tapioca - ⅓ cup
Milk - 24 fl oz
Whole egg - 3 pieces
Ocean salt - ¼ teaspoon
Vanilla salt - ½ cup
Instant coffee - 1 tablespoon
Demerara Sugar - 5 tablespoons
Cardamom - ¼ teaspoon

Step by Step guide

Step 1

Soak the tapioca in 240 ml of room temperature milk for 1 hour.

Step 2

Whisk the yolks with a pinch of salt and sugar until pale yellow.

Step 3

Combine the slightly swollen tapioca and the whipped egg mixture.

Step 4

Pour the remaining milk into a saucepan and place over medium heat. Bring to a boil, add 1 tablespoon of espresso, ¼ teaspoon of ground cardamom, the tapioca, and the whipped yolks. Cook over medium heat for 10 minutes. Then reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, correspondingly slower. The tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the saucepan from the heat and let it cool.

Step 5

Distribute the tapioca into ramekins and refrigerate overnight.

Step 6

Before serving, take the ramekins with tapioca out of the refrigerator, sprinkle the set puddings with a layer of brown sugar, about 1 tablespoon for each pudding. Place the puddings under a very hot grill for 1–2 minutes until the sugar caramelizes. Let cool for a minute, and when it hardens, serve.