Ginger Tapioca

Method

Soak the tapioca pearls in 1 cup of milk for one hour.

In a medium saucepan, combine the tapioca (with milk) and the remaining 1/2 cup milk, coconut milk, cream, sugar, seeds from vanilla bean and ginger and cook on low flame.

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.