Yield: 4 Servings

Ingredients:

Vanilla Rice Pudding:
• 4 cups cream
• 8 cups milk
• 10 ounces sugar
• 12 ounces arborio rice
• 1 vanilla bean
• 4 ounces egg yolks
• 2 sheets gelatin
  
  Tapioca Pudding:
• 2 ½ cups milk
• ¼ cup sugar
• 1 vanilla bean
• 1 inch ginger, peeled
• ½ cup tapioca pearls
  
  Meringue:
• 2 egg whites
• ½ cup sugar
  
  Pumpkin Brulée:
• 700 grams cream
• 300 grams milk
• 8 egg yolks
• 125 grams brown sugar
• 2 teaspoons cinnamon
• 1 teaspoon ginger, grated
• ½ teaspoon clove
• 1 cup pumpkin purée
• 3 Tablespoons instant grits
• ¾ cup water
• 1 teaspoon sugar
  
  Cinnamon Tuile:
• 6 ounces butter
• 1 ½ cup 10x or powdered sugar
• 1 Tablespoon cinnamon powder
• 1 ½ cups flour
• 3 ounces honey
• 3 ounces egg whites

Method:
For the Vanilla Rice Pudding:
Bloom the gelatin in ice water. Combine the milk, 2 cups of cream, sugar, rice, and vanilla in a saucepan and simmer until the rice is tender. Combine the remaining 6 cups of cream with the yolks. Temper into the cooked rice mix, add gelatin and pour into individual pudding molds to set.

For the Tapioca Pudding:
Warm the milk, sugar, ginger and vanilla. Add the tapioca and cook until tender. Remove the ginger and chill before transferring to individual pudding molds.

For the Meringue:
Whip the egg whites until foamy then gradually add the sugar. Contunue whisking until stiff peaks form.

For the Pumpkin Brulée:
Preheat the oven to 180°F. Combine the cream, milk, egg yolks, brown sugar, cinnamon, ginger, clove and purée. In a separate bowl soak the grits, water and sugar. Microwave the grits for 4 minutes then strain and combine them with the cream mixture. Bake in individual dishes for about twenty minutes or until set. Chill in the fridge overnight.

For the Cinnamon Tuile:
Preheat the oven to 350°F. Cream the butter, sugar, and cinnamon. Add the honey, whites and sifted flour and whisk until combined. Spread free-form on a silpat and bake until browned.

To Assemble:
Place a dollop of the meringue on top of each rice pudding and brulée. Dust the pumpkin custards with sugar and brulée. Put each pudding on a plate and garnish with a cinnamon tuile.

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