Best Banana Tapioca Brulee Recipes

BANANA TAPIOCA PUDDING

Steps:

• In a saucepan, combine milk, tapioca, sugar and egg; let stand 5 minutes. Cook and stir over medium heat until mixture comes to a full boil; remove from heat. Stir in vanilla and bananas. Cool for 20 minutes. Serve warm or cold.

BANANA CREME BRULEE

Steps:

• Preheat the oven to 300 degrees. Over medium heat, melt the butter in a saute pan. Add the bananas, and sprinkle with 1 tablespoon of white sugar. Stir well to blend the sugar and butter. Cook, stirring occasionally, for 5 minutes. The bananas should be lightly caramelized. Mash the bananas with the back of a wooden spoon. Add the lemon juice to the mixture, raise the heat to high, add the brandy, and boil for 1 minute. Remove from heat, divide among 6 wide, shallow creme brulee dishes, and let cool. Place the heavy cream in a saucepan. Split the vanilla bean lengthwise, and scrape the seeds into the cream with the tip of a knife. Add the scraped-out vanilla bean, and bring the cream just to a boil, then remove from heat. Reserve. Place the egg yolks and 5 tablespoons of white sugar in the top of a double boiler. Whisk them together, then stir over simmering water until the mixture becomes fairly thick (about 15 minutes). Strain the reserved cream into eggs, and stir the mixture over simmering water for 10 minutes. Remove from heat, and ladle over the cooled banana puree in the 6 dishes. Place the dishes in a roasting pan, and fill the pan with enough hot water to come halfway up the sides of the dishes. Bake in the oven for 40 minutes. Remove the dishes from the pan, and chill them for at least 3 hours.
• When you are ready to serve, sprinkle 2 teaspoons of light brown sugar over each dish, distributing evenly. Place the dishes on a bed of cracked ice in a roasting pan, and position the pan under a broiler until the sugar caramelizes. Watch carefully, and move the dishes around so the sugar browns evenly but doesn't char. Remove and serve while the crust is still hot.

TAPIOCA BRûLéE

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.

BANANA TAPIOCA (CHE CHUOI)

Steps:

• Peel the bananas. Cut them in half horizontally. Cut each piece in half again, vertically. Each banana makes four long pieces. Set aside.
• Prepare the tapioca pearls. Bring 10 cups of water to a boil in a big pot. Add the tapioca pearls to the boiling water (use one hand to pour in the tapioca and the other hand to swirl the water around with a wooden spoon - this keeps the tapioca from clumping together as it cooks). Put a lid on the pot and turn the heat to low. Cook for 10 minutes. You can tell it is done when the tapioca pearls are nearly translucent and you can just see a tiny white dot in the center of each pearl. Don't overcook, or the tapioca will completely melt.
• Strain the tapioca under cold running water. This will stop the cooking and remove excess starch (which makes the tapioca pearls stick together). Set aside and let drain.
• Prepare the tapioca sticks (bot khoai), if using. Bring 5 cups of water to a boil (rinse and reuse the pot you used to cook the tapioca pearls). Add the tapioca sticks to the boiling water and cook over medium heat for 12 minutes. They are finished they are completely translucent. Do not overcook. Strain under cold running water. Set aside and let drain.
• Rinse out the big pot, then add 2 cups of water, the drained tapioca pearls and tapioca sticks (if using). Bring to a gentle boil. Add the sugar and ½ teaspoon salt. Turn the heat to medium. Stir until the sugar dissolves. Add the coconut milk (don't let the coconut milk boil). Stir to gently mix. Then add the sliced apple bananas. Simmer for a few more minutes to warm the bananas. Turn off the stove.
• Prepare the salted peanut topping: grind ¼ cup peanuts and ½ teaspoon salt in a food processor. Pour into a small bowl and set aside.
• Spoon the finished banana tapioca into bowls, sprinkle the peanut-salt mixture on top, and eat! It's wonderful hot from the pot. And even better when chilled. Enjoy ^_^

TAPIOCA CREME BRULEE

Steps:

• Mix milk, sugar, and tapioca in a small sauce pan.
• Let it sit on stove for 5 minutes.
• Whisk in egg, and bring to a think boil. Cool.
• Divide berries amongst 4 ramekins, pour tapioca over each ramekin. Smooth tops.
• Chill over night, or for at least 3-4 hours.
• Preheat broiler.
• Sprinkle brown sugar over the tapioca ramekins.
• Broil until sugar is bubbling and melted.
• Serve HOT!

BAKED TAPIOCA PUDDING WITH CINNAMON SUGAR BRûLéE

Steps:

• Heat oven to 300 degrees
• In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer. Whisk in the tapioca. Simmer until the pearls are completely tender, about 20 minutes.
• In a large bowl, whisk together the egg yolks, granulated sugar and salt. Whisking constantly, pour in a third of the tapioca mixture. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
• Transfer pudding to a buttered 1.5-quart gratin dish. Sprinkle the top with Demerara sugar and cinnamon. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes. Put under the broiler until top is bubbling and golden, 3 to 5 minutes. (Watch carefully to make sure it doesn't burn.) Eat warm, or chill and serve cold, removing the cinnamon stick while serving.

BANANA BRULéE

Steps:

• To make the bananas brulée, quarter the bananas lengthwise (peel on) and rub into sugar to coat thoroughly.
• Remove peel and place on cooling rack over several layers of foil. (Don't try this on your dining room table.).
• Don your safety goggles and fire up your torch. Hold the torch so that the very tip of the flame barely touches the banana, and move quickly back and forth until the sugar melts, turns brown, and bubbles. As soon as it looks like caramel, move on. You know you've got it down when a solid, glasslike sheet of gold (no graininess) has formed on the banana.