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
 
Author:
Recipe type: Desserts
Serves: 6
Ingredients
  • 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
Instructions
  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.
Notes
Nutritional Information per Serving: 255 calories; 6 g protein; 47 g carbohydrate; 6 g fat; 87 mg cholesterol; 64 my sodium

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