- 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
Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
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.
Recipe courtesy Alton Brown, 2004
Recipe courtesy of Emeril Lagasse