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.
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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
How to Make It
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.
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