by Elissa
Puddings and custards are some of my favorite desserts, and tapioca pudding is high on my list of delicious comfort foods. I have never made it from scratch, though, so when Melissa Clark published this recipe in the New York Times I added it to my "to make" list.
I used the lovely ladies in my book club as guinea pigs last month and brought this for dessert (sidenote: we discussed Unbroken by Laura Hillenbrand--a great read, especially if you're looking for a non-fiction book that reads like fiction).
My photography doesn't do it justice, but this was an excellent dessert. The cinnamon and brown sugar topping is singed under the broiler for that delicious crackly caramel crust that makes creme brulee so fabulous. The pudding underneath is rich and cinnamony, but the tapioca pearls give it a great texture (the recipe calls for small pearl tapioca--Whole Foods carries the Bob's Red Mill version). And it's a great make-ahead dessert. I made it the night before and it was great the next day.
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