Ginger Tapioca Brulee By Ming Tsai
For this dish, we're going to take one of my favorite ingredients of all time, you guessed it, ginger, and use it in this classic french dessert that combines beautifully with the creaminess of tapioca to make a special, sweet finish to any meal.
1/2 cup small tapioca pearls
1 1/2 cups milk
1 cup coconut milk
1 cup cream
1/4 cup sugar, plus extra for bruleeing
1 vanilla bean, halved, seeds scraped (reserve halves for another use -- make vanilla sugar!)
1 tablespoon minced ginger
Soak the tapioca pearls in 1 cup of milk for 1 hour.
In a medium saucepot over medium-low heat, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger.
Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about 15 minutes.
Transfer to individual baking or brulee dishes and chill in fridge until set.
Sprinkle with sugar and brulee with a torch.
Ming Tsai is the host and executive producer of public television series Simply Ming and chef/owner of Blue Ginger restaurant in Wellesley, Mass.
About The Daily DishThe Daily Dish brings you regular recipes from public media's favorite chefs.
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