You're right! I do wonder, with the nature of tapioca pudding - with it being more loose than set, if the outcome would be desirable.
You could try an experiment (I might just do this myself)
Take the ingredients and the first 3 steps from here:
Then use the remaining instructions from the creme brulee recipe here:
Those steps being:
- Cast each of your jars, in a slow, steady stream (trying to avoid bubbles)
- If you have bubbles from pouring too quickly, you can flash them quickly with your blow torch to dissipate them. (make it VERY brief or you’ll cook the eggs!!)
- Close the jars “fingertip tight” - too tight and the air won’t escape - which you want to have happen in the bath.
- place the jars into your sous vide water bath and cook for one hour
- prepare an ice bath
- remove jars from the bath and rest at room temperature
- once the jars are cool to the touch, transfer to ice bath to chill
- once the jars are good and cold, go ahead and tighten the lids
* they will last up to one week in the refrigerator
- when ready to eat, open the jar - if condensation has formed, gently use a corner of paper towel to absorb
We'll see which of us takes a crack at this first.