An amazing and unique variation on Creme Brulee, this one uses tapioca pudding and adds summer fruits over the caramel topping. Brilliant results!

Tapioca Brulee with Fresh Summer-Fruit Topping
Recipe type: Desserts
Serves: 6
  • Tapioca:
  • 1/3 Cup sugar
  • 1/3 Cup instant tapioca
  • 3 Cups milk
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • Fruit:
  • 1 Cup blueberries
  • 1 Cup strawberries; quartered
  • 1 navel orange; peeled with pith removed
  • Caramel:
  • 1/2 Cup sugar
  • 2 Tablespoons water
  1. Make tapioca: In medium saucepan, combine sugar, tapioca, milk, and egg yolks; let stand 5 minutes. Heat to full boil over medium heat, stirring constantly. Remove from heat; add vanilla. Mix. Cool slightly; pour into 1 1/2-quart shallow baking dish. Refrigerate 1 hour or until cold.
  2. At serving time, place berries in bowl. With knife, section orange, allowing fruit and juice to fall into bowl. Toss; spoon over tapioca.
  3. Make caramel: In small saucepan, combine ingredients; cover. Heat to boiling over medium-high heat. Uncover; swirl pan until syrup is golden. (If syrum begins to form crystals, cover; cook until golden, checking color occasionally.) Drizzle caramel over fruit and tapioca.
Nutritional Information per Serving: 255 calories; 6 g protein; 47 g carbohydrate; 6 g fat; 87 mg cholesterol; 64 my sodium

Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.