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.
About the Author
More Recipes from Festival Chefs
Jody Adams' Lentils, Sausages & Grapes
David Blessing's Short Rib Tacos
Chris Coombs Cider Braised Duck Leg
Jose Duarte's Lobster Causa
Jeff Fournier's Cherry Tomato Puttanesca
Rich Garcia's Trash Fish Minestrone
Will Gilson's Smoked Bluefish
Will Gilson's Stuffies
Deborah Hughes & Mary-Catherine Deibel's Red Pepper Soup
Frank McClelland's Pot-au-Feu of Poussin
Brendan Pelley's Seared Scallops
Robert Sisca's Monkfish
Subscribe to WGBH Food & Wine Emails
Follow WGBH Foodie
Support for WGBH is provided by:Become a WGBH sponsor