Chef Pichet Ong pouring in the raw tapioca into the three-milk mixture.
Pichet folding in the whipped cream to the tapioca mixture.
The sliced kiwis, melon and pomegranate seeds on the bottom of the cup with crumbled bits of a coconut macaroon sprinkled on top.
The composed pudding in the serving glass before Pichet pulls out the torch.
A focused Pichet as he torches the raw sugar layer sprinkled on top of the pudding.
The sugar layer as it's being caramelized, forming a thin, golden brown shell on top of the pudding.
The beautiful and delicious dessert completed.