Coffee tapioca pudding with caramel crust

5 servings

300 minutes

Coffee tapioca pudding with a caramel crust is a delicate treat that combines exoticism and European sophistication. Originating from European cuisine, this dessert is inspired by the traditions of using tapioca, popular in tropical countries. Its silky texture, rich coffee notes harmonize beautifully with the warm aroma of cardamom and the sweetness of vanilla sugar. The final touch is a crispy caramel crust that creates a pleasant contrast with the pudding's tenderness. This dessert is perfect for finishing an exquisite dinner or as a special treat for coffee lovers and those who enjoy unusual textures.

Energy value per serving

• Calories: 310.7
• Proteins: 5.4g
• Fats: 7.2g
• Carbohydrates: 56.1g

Ingredients

• Tapioca: 0.3 glass
• Milk: 3 glass
• Egg yolk: 3 pc
• Sea salt: 0.3 tsp
• Vanilla sugar: 0.5 glass
• Instant espresso: 1 tbsp
• Demerara sugar: 5 tbsp
• Ground cardamom: 0.3 tsp

Cooking steps

1. Soak the tapioca in 1 cup of room temperature milk for an hour.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Milk: 3 glasss

2. Beat the yolks with a pinch of salt and sugar until pale yellow.

   Required ingredients:

   • Egg yolk: 3 pieces
   • Sea salt: 0.3 teaspoon
   • Vanilla sugar: 0.5 glass

3. Combine the slightly swollen tapioca and the whipped egg mixture.

   Required ingredients:

   • Tapioca: 0.3 glass
   • Egg yolk: 3 pieces

4. Pour the remaining milk into a pot and place it over medium heat. Bring to a boil, add 1 tablespoon of espresso, 1/4 teaspoon of ground cardamom, tapioca, and beaten egg yolks. Cook over medium heat for 10 minutes. Then reduce the heat to low and cook for another 20 minutes. This time may vary depending on the size of the tapioca: if the pearls are small, they will cook faster; if large, slower. Tapioca is ready when its pearls swell and become translucent. Remember to stir the tapioca constantly to prevent burning. After the time is up, remove the pot from the heat and let it cool.

   Required ingredients:

   • Milk: 3 glasss
   • Instant espresso: 1 tablespoon
   • Ground cardamom: 0.3 teaspoon
   • Tapioca: 0.3 glass
   • Egg yolk: 3 pieces

5. Divide the tapioca into ramekins and refrigerate overnight.

6. Remove the ramekins with tapioca from the fridge, sprinkle the set puddings with a layer of brown sugar, about 1 tablespoon for each pudding. Place the puddings under a very hot grill for 1-2 minutes until the sugar caramelizes. Cool for a minute, and when set, serve.

   Required ingredients:

   • Demerara sugar: 5 tablespoon