This is a very yummy Asian dessert. 

Makes about 4 servings

• 75 gm small tapioca pearls
• 1 cup of milk
• 1 tablespoon custard powder
• 1 egg, slightly beaten
• 50 mL evaporated milk
• 3 tablespoons sugar
• 20 gm unsalted butter

1. Preheat oven to 400°F
2. Soak tapioca pearls in water for 30 minutes, drain well
3. Cook pearls in large pot of water on medium heat, stirring constantly until pearls turn clear
4. Rinse pearls with cold water, drain well
5. Add custard powder and egg in 1/2 cup of milk, mix well, set aside
6. Heat evaporated milk and the other 1/2 cup of milk in microwave for about 45 seconds, add sugar and butter, stir until melted, let cool for about 5-10 minutes
7. Slowly add milk mixture (#6) into egg mixture (#5)
8. Heat the above over medium heat in a non-stick pot, stir constantly until thickens
9. Stir in tapioca pearls
10. Pour mixture in ramekins, about 3/4 full
11. Place ramekins on baking tray half-filled with water and bake for about 20 minutes.

The custard should have a texture of thick creamy soup before baking.