Best Baked Tapioca Pudding With Cinnamon Sugar Brûlée Recipes

Tapioca Brûlée image

Yield Serves 4

Number Of Ingredients 6

2 cups low-fat milk
3 tablespoons sugar
2 tablespoons instant tapioca
1 egg
1 cup raspberries
4 teaspoons brown sugar

Steps:

Combine milk, sugar and tapioca in heavy small saucepan. Let stand 5 minutes. Whisk in egg. Stir over medium heat until mixture thickens and comes to boil. Cool.
Divide raspberries among four 1/2-cup ramekins. Spoon tapioca over berries; smooth tops. Chill overnight.
Preheat broiler. Sprinkle brown sugar over each pudding. Broil until brown sugar melts and bubbles. Serve.

Baked Tapioca Pudding image

Provided by Allotta

Categories Dessert

Time 35m

Yield 1 serving(s)

Number Of Ingredients 9

Steps:

preheat oven to 350 degrees F.
cook sago until transparent, combine with sugar, butter, and mix well. remove from fire.
combine cornstarch, custard powder, and coconut milk in mixing bowl, add in milk and mix well. add sago, cook over slow fire till well mixed.
add egg yolk to the mixture and mix well.
put mixture in glass bowl and bake for 15-20 minutes.

Nutrition Facts : Calories 724.5, Fat 42.9, SaturatedFat 32.7, Cholesterol 223.6, Sodium 179.9, Carbohydrate 82.6, Fiber 3.4, Sugar 59.1, Protein 7.6