© John Kernick
Active Time
N/A
Total Time
25 MIN
Yield
Serves : 6

Chef Louis Lambert believes that the best way to finish off a spicy meal is with a cool and creamy custard. He combined his grandmother's tapioca recipe and his own recipe for crème brûlée to make this super-rich pudding.    More Pudding Recipes  

How to Make It

Step 1    

In a medium, heavy saucepan, whisk the eggs with the sugar, tapioca and vanilla bean and seeds until the mixture is pale yellow. Add the half-and-half and bring to a simmer over moderately high heat, whisking constantly. Simmer, whisking, until the mixture is very thick, about 10 minutes. Discard the vanilla bean. Whisk in the vanilla extract.

Step 2    

Pour the pudding into a heatproof dish and let cool for 2 hours before serving. Alternatively, cover the pudding and refrigerate overnight, then serve chilled.

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