Burnt Sugar Pudding

1. 1

   Put the egg yolks and tapioca flour in a blender and blend on low speed until they form a light-colored paste.

2. 2

   Combine the cream, milk, salt, and vanilla in a saucepan set over medium heat and bring to a simmer, stirring frequently.

3. 3

   Put the sugar in a heavy-bottomed pot set over medium-high heat and cook until the sugar becomes a dark reddish brown, just shy of burnt.

4. 4

   Remove the sugar from the heat and slowly pour the hot cream mixture into the sugar.

5. 5

   This process creates a lot of sputtering and steam and should be done very carefully.

6. 6

   Return the mixture to the heat and bring to a boil.

7. 7

   Stir to make sure all the caramel is dissolved.

8. 8

   Remove the pot from the heat and turn the blender containing the egg and tapioca mixture back on low.

9. 9

   Quickly and carefully, pour the hot caramel mixture into the blender and increase the speed to medium.

10. 10

    The hot mixture will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.

11. 11

    With the blender running, add the butter in stages so it is emulsified into the pudding.

12. 12

    When all the butter is added, strain the pudding into a serving bowl (or 6 individual bowls) and let it cool to room temperature before transferring to the refrigerator to cool completely.

* Per serving · 4 servings · Values may vary.