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–+ servings

Tapioca Pudding

Photo by Lynne Calamia
ACTIVE TIME: 20 minutes
TOTAL TIME: 16 hours 25 minutes
Yield: 4 servings

Software

  • 1/2 cup large pearl tapioca
  • 2 cups cold water
  • 2 1/2 cups whole milk
  • 1/2 cup heavy cream
  • Pinch kosher salt
  • 1 large egg yolk
  • 1/3 cup sugar
  • 1 lemon, zested

Procedure

  • 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. Add the tempered egg mixture 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.