Raw Tapioca from Tapioca Pudding Brulée with Melon, Pomegranate and Kiwi Slideshow

Tapioca Pudding Brulée with Melon, Pomegranate and Kiwi Slideshow

Courtesy of Arthur Bovino

Raw Tapioca

Chef Pichet Ong pouring in the raw tapioca into the three-milk mixture. 

Courtesy of Arthur Bovino

Pichet Mixing

Pichet folding in the whipped cream to the tapioca mixture.

Courtesy of Arthur Bovino

Fruit Cup with Cookie Crumble

The sliced kiwis, melon and pomegranate seeds on the bottom of the cup with crumbled bits of a coconut macaroon sprinkled on top. 

Courtesy of Arthur Bovino

Pudding Pre-Torch

The composed pudding in the serving glass before Pichet pulls out the torch. 

Courtesy of Arthur Bovino

Pichet with Torch

A focused Pichet as he torches the raw sugar layer sprinkled on top of the pudding.

Courtesy of Arthur Bovino

The Torching

The sugar layer as it's being caramelized, forming a thin, golden brown shell on top of the pudding. 

Courtesy of Arthur Bovino

Completed Dessert

The beautiful and delicious dessert completed. 

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Tapioca Pudding Brulée with Melon, Pomegranate and Kiwi Slideshow