© John Kernick
Vanilla Tapioca Pudding
- TOTAL TIME:
- SERVINGS: 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.
- 2 large eggs
- 1 cup sugar
- 1/4 cup plus 3 tablespoons quick-cooking tapioca
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 quart half-and-half
- 1 1/2 teaspoons pure vanilla extract
- 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.
- 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.