Harold Marmulstein is executive chef and partner at American gastropub Salty Sow, with locations in Austin and Phoenix. This dessert, served at a recent James Beard dinner, is exactly how you want to end a spectacular meal.
The dish was inspired by my childhood. It’s a rotating special at the restaurant, and it’s always a hit! Our family friend in Georgia used to always make tapioca pudding, and I loved it. It’s not a dish that people typically expect, but I enjoy putting new twists on old dishes. I purposely made this dish easy for the home chef, so that everyone can enjoy it, be it in our restaurant or in their own home. The hardest part of the dish would be finding the boiled peanuts, but you can usually find them in Asian markets.
- 2 cups pearl tapioca
- 8 egg yolks
- 8 egg whites
- 4 cups sugar, plus extra for bruleeing
- 2 teaspoons vanilla extract
- 1 vanilla bean, split
- 1 gallon milk
- Boiled peanuts
For the tapioca pudding
Bring milk, ½ the sugar, vanilla, yolks and tapioca to a simmer and cook till tapioca is done.
Whip egg whites with remaining sugar to soft peaks.
Fold egg whites into tapioca and let cool.
Divide among dishes and sprinkle generously with sugar. Brûlée with a kitchen torch until caramelized and crisp, then top with boiled peanuts and serve.