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.