Serves 4

1/2 cup small tapioca pearls
1 1/2 cups milk
1 cup coconut milk
1 cup cream
1/4 cup sugar, plus extra for bruleeing
1 vanilla bean, halved, seeds scraped (reserve halves for another use -- make vanilla sugar!)
1 tablespoon minced ginger

Soak the tapioca pearls in 1 cup of milk for 1 hour. In a medium saucepot over medium-low heat, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger. Bring to a simmer and cook until a line can hold its shape on the back of a spoon, about 15 minutes. Transfer to individual baking or brulee dishes and chill in fridge until set. Sprinkle with sugar and brulee with a torch.

• Wine Notes:
  
  Ginger and Cream
  2005 Stonestreet Chardonnay
  From Alexander Valley, this wine is 100% Estate Chardonnay. With flavors of apples and citrus, this is a great counterpart to the Pot Pies and Sweet Potato-Ginger Soup.
  
  Gosling’s Black Seal Rum
  Richly flavored, well-balanced and nuanced with butterscotch, vanilla and caramel. Soft, elegant finish that pairs well with the Ginger Tapioca Brulee.
  
  
  
  >>This recipe appears in Episode #516.
  
  >>Click here for a printer friendly version
  
  

•