Baked Tapioca Pudding With Cinnamon Sugar Brûlée Food

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE

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.

BAKED TAPIOCA PUDDING

Steps:

• preheat oven to 350 degrees F.
• cook sago until transparent, combine with sugar, butter, and mix well. remove from fire.
• combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed.
• add egg yolk to the mixture and mix well.
• put mixture in glass bowl and bake for 15-20 minutes.