Tapioca Pudding Brulée with Melon, Pomegranate and Kiwi Slideshow

By
Courtesy of Arthur Bovino

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

Raw Tapioca

Courtesy of Arthur Bovino

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

Pichet Mixing

Courtesy of Arthur Bovino

Pichet folding in the whipped cream to the tapioca mixture.

Fruit Cup with Cookie Crumble

Courtesy of Arthur Bovino

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

Pudding Pre-Torch

Courtesy of Arthur Bovino

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

Pichet with Torch

Courtesy of Arthur Bovino

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

The Torching

Courtesy of Arthur Bovino

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

Completed Dessert

Courtesy of Arthur Bovino

The beautiful and delicious dessert completed.