Tapioca Pudding Brulée With Melon, Pomegranate And Kiwi Recipe

Pastry Chef Pichet Ong created this funky, fruit-filled twist on tapioca pudding and classic crème brulée. His advice? "In order to ensure an even, hard-shelled caramelization, the top surface of the pudding must be flat, which can be achieved by running an offset spatula across the top of the serving glass." - Yasmin FahrAdapted from Pichet Ong, author of "The Sweet Spot"Click here to see the Tapioca Pudding Brulee With Melon, Pomegranate and Kiwi Slide Show