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1
In a large saucepan, combine 4 cups of the milk and the cinnamon-stick pieces.
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2
Over medium-high heat, bring the milk just to a boil, remove from the heat, cover and allow to infuse for 10 minutes.
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3
Strain the mixture through a fine sieve, discard the cinnamon and return the milk to the pan.
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4
In a large bowl, whisk together the yolks and the sugar until thick and light-colored.
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5
Gradually whisk the hot milk into the yolk mixture.
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6
Return to the pan and cook over medium heat, stirring constantly with a wooden spoon until the mixture is slightly thickened and just coats the back of the spoon, about 15 to 20 minutes.
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7
(Do not allow it to boil.)
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8
Immediately remove from the heat and strain into a large, clean bowl.
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9
Cover with plastic wrap and refrigerate.
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10
In a large saucepan over medium-high heat, bring the remaining 4 cups of milk just to a boil.
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11
(If a skin forms on the milk, remove it with a spoon.)
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12
Sprinkle the tapioca over the milk and cook, stirring, until the mixture is thick and the tapioca pearls are translucent, about 15 to 20 minutes.
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13
Remove from the heat, cover and refrigerate.
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14
When chilled, combine with the custard.
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15
Preheat the broiler.
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16
Skewer 2 fig halves on each cinnamon stick and place on a baking sheet.
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17
Sprinkle them with brown sugar and broil until the sugar is caramelized.
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18
Spoon the tapioca cream into serving dishes and top each with two warm brochettes.
