Alton Brown's Tapioca Pudding

Total Time: 3 hrs 20 mins Preparation Time: 20 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3 1/2 ounces large pearl tapioca, approximately 1/2 cup
• 2 cups cold water
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 egg yolk
• 1/3 cup sugar
• 1 lemon, zest of
• 1 pinch salt

Recipe

• 1 place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• 2 drain water from tapioca.
• 3 place the tapioca into a slow cooker along with the milk, heavy cream, and salt.
• 4 cook on high for 2 hours, stirring occasionally.
• 5 in a small bowl, whisk together the egg yolk and sugar.
• 6 temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup; add this back into the remaining tapioca in the slow cooker.
• 7 add the lemon zest and stir to combine.
• 8 cook for an additional 15 minutes, stirring at least once.
• 9 transfer the pudding to a bowl and cover the surface with plastic wrap.
• 10 allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.