Burnt Baked Custard-Style Vanilla Tapioca

Burnt Baked Custard-Style Vanilla Tapioca

Comments: An easy dessert that can be prepared the day before.
Servings: 4
Ingredients Preparation

4 tablespoons [60 mL] quick cooking tapioca
1/4 cup [60 g] sugar
1/4 cup [60 mL] maple syrup
1 pinch salt
2 eggs
2 cups [500 mL] milk
1/2 teaspoon [2.5 mL] vanilla extract
2 tablespoons [30 mL] brown sugar
1/2 teaspoon [2.5 mL] ground vanilla
4 tablespoons [60 mL] maple sugar



Into a casserole, mix together tapioca, sugar, maple syrup, salt, eggs, milk and vanilla extract.
Leave to rest for 10 minutes.
Cook mixture stirring over low heat for approximately 6 minutes, until just boiling.
Immediately pour mixture into a large bowl, then transfer into a larger bowl already filled with icy water.
Leave to cool for 15 minutes stirring every once in a while.
Evenly spoon tapioca into 4 individual heat-proof serving bowls.
Refrigerate overnight.
To serve, preheat oven broiler until really hot.
Into a bowl, mix together brown sugar, ground vanilla and maple sugar.
Evenly sprinkle tapioca with mixture.
Arrange bowls onto a baking sheet.
Brown mixture under preheated oven broiler for approximately 3 minutes, to melt both sugars.
Leave to cool for 5 minutes before serving.