Tapioca Brulee

• 2 cups low-fat milk
• 3 tablespoons sugar
• 2 tablespoons instant tapioca
• 1 egg
• 1 cup raspberries
• 4 teaspoons brown sugar

1. Combine milk, sugar and tapioca in heavy small saucepan.
2. Let stand 5 minutes.
3. Whisk in egg.
4. Stir over medium heat until mixture thickens and comes to boil.
5. Cool.
6. Divide raspberries among four 1/2-cup ramekins.
7. Spoon tapioca over berries; smooth tops.
8. Chill overnight.
9. Preheat broiler.
10. Sprinkle brown sugar over each pudding.
11. Broil until brown sugar melts and bubbles.
12. Serve.

lowfat milk, sugar, tapioca, egg, raspberries, brown sugar

Taken from www.epicurious.com/recipes/food/views/tapioca-brulee-166 (may not work)