Tapioca Pudding

Name: Tapioca Pudding
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT2H15M0.000S
Total time: P0Y0M0DT16H25M0.000S
Yield: 4 servings
Ingredients: 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, zested; Pinch salt

Recipe courtesy of Alton Brown

Show: Good Eats

Episode: Puddin' Head Blues

Tapioca Pudding

0 Reviews

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

364

Total Fat

17

Saturated Fat

10

Carbohydrates

48

Dietary Fiber

1

Sugar

26

Protein

6

Cholesterol

93

Sodium

121

Total: 16 hr 25 min
Prep: 10 min
Inactive: 14 hr
Cook: 2 hr 15 min

Level: Intermediate
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

364

Total Fat

17

Saturated Fat

10

Carbohydrates

48

Dietary Fiber

1

Sugar

26

Protein

6

Cholesterol

93

Sodium

121

Total: 16 hr 25 min
Prep: 10 min
Inactive: 14 hr
Cook: 2 hr 15 min

Ingredients

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, zested

Pinch salt

Directions

Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.