Tapioca Pudding

Alton Brown

Recipe courtesy Alton Brown, 2004

Show: Good EatsEpisode: Puddin' Head Blues

Picture of Tapioca Pudding Recipe 1 Video | Photo: Tapioca Pudding Recipe
Rated 4 stars out of 5
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  • Read 58 Reviews
Total Time:
16 hr 25 min
Prep
10 min
Inactive
14 hr 0 min
Cook
2 hr 15 min
Yield:
4 servings
Level:
Intermediate
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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.

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Newest Ratings and Reviews

Read all 58 reviews

  • on February 08, 2012

    Flag

    I'm not much of a cook, but I heard making tapioca in the crock pot was pretty easy. I was excited to find this recipe, as I wanted to use large pearl--plus, I felt the video was helpful to someone like me, who is not an accomplished baker. Although I learned a lot from making this recipe, I didn't enjoy the final product. As other users mentioned, I also followed the recipe precisely, just cutting out the lemon zest. The pudding was quite runny and not fluffy like I had hoped. Also, it just didn't seem sweet or flavorful enough. It was very "blah" tasting. I added some vanilla as well as adding a little extra sugar. This pepped up the taste, but the mixture was still runny, even after refrigerating. Would not recommend.

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  • on January 19, 2012

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    This is my happiness food. I use the large tapioca from the Asian section of the market. This "softens" faster, so I just soak it in the milk/cream for a half hour in the crock pot and skip the water soaking altogether. Also, I always double the recipe, use skim milk, half and half, and vanilla (instead of lemon. So much easier and fool-proof over the double boiler method.

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  • on January 10, 2012

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    I don't get this! The first time I made this recipe everything came out perfect. I decided to make a double batch this time as it went too fast last time. Problem is it is not thickening like it should. Otherwise this is a great recipe when it works out.

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