-
1
Put the egg yolks and tapioca flour in a blender and blend on low speed until they form a light-colored paste.
-
2
Combine the cream, milk, salt, and vanilla in a saucepan set over medium heat and bring to a simmer, stirring frequently.
-
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
Remove the sugar from the heat and slowly pour the hot cream mixture into the sugar.
-
5
This process creates a lot of sputtering and steam and should be done very carefully.
-
6
Return the mixture to the heat and bring to a boil.
-
7
Stir to make sure all the caramel is dissolved.
-
8
Remove the pot from the heat and turn the blender containing the egg and tapioca mixture back on low.
-
9
Quickly and carefully, pour the hot caramel mixture into the blender and increase the speed to medium.
-
10
The hot mixture will cook the egg yolks and allow the tapioca to thicken to the consistency of thick mayonnaise.
-
11
With the blender running, add the butter in stages so it is emulsified into the pudding.
-
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.
