Ingredients
Equipment
Notes
Tapioca Pudding
3 1/2 oz. of pearl tapioca (approximately 1/2 cup)
2 cups of cold water
2 1/2 cups of whole milk
1/2 cup of heavy cream
1 egg yolk
1/3 cup of sugar
1 lemon, zested
pinch of salt
Pudding
- Put the tapioca in a medium mixing bowl along with the tapioca and water, let it stand overnight. Drain the water from the 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 an 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 replace the plastic with new wrap as there will be condensation on the first piece. Add a new piece of plastic wrap and put it in the refrigerator until thoroughly chilled. (at least 2 hours).