Baked Tapioca Pudding With Cinnamon Sugar Brulee

• 3 cups whole milk
• 1 cup heavy cream
• 1 cinnamon stick
• 13 cup small pearl tapioca
• 4 large egg yolks
• 85 grams granulated sugar (about 1/3 cup)
• 1/4 teaspoon fine sea salt
• 45 grams Demerara sugar (about 3 tablespoons)
• 1/4 teaspoon ground cinnamon.

1. Heat oven to 300 degrees
2. In a medium saucepan, bring the milk, cream and cinnamon stick to a simmer.
3. Whisk in the tapioca.
4. Simmer until the pearls are completely tender, about 20 minutes.
5. In a large bowl, whisk together the egg yolks, granulated sugar and salt.
6. Whisking constantly, pour in a third of the tapioca mixture.
7. Whisk yolk mixture into the pot of tapioca; simmer over medium-low heat, stirring constantly with a heat-proof spatula, until thick enough to coat the back of a spoon, about 5 minutes.
8. Transfer pudding to a buttered 1.5-quart gratin dish.
9. Sprinkle the top with Demerara sugar and cinnamon.
10. Bake, uncovered, until the pudding is firm around the edges and jiggly in the center, about 30 minutes.
11. Put under the broiler until top is bubbling and golden, 3 to 5 minutes.
12. (Watch carefully to make sure it doesnt burn.)
13. Eat warm, or chill and serve cold, removing the cinnamon stick while serving.

milk, heavy cream, cinnamon, pearl tapioca, egg yolks, sugar, salt, sugar, ground cinnamon

Taken from cooking.nytimes.com/recipes/12317 (may not work)