1 Video | Photo: Tapioca Pudding Recipe
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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By missdawn76
Lancaster, PA
on December 04, 2012
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First, I don't understand why those who did not follow the instructions said it turned out badly and wasn't a good recipe. (Alton stresses using whole milk and heavy cream yet someone used 2% milk and half & half (!?!, wanted to know what they did wrong, and gave it a one-star rating.
Recipe was easy to follow... But I accidentally used 1 cup of heavy cream instead of a half! Amazingly, It managed to turn out ok texture wise, albeit a tad bit on the runny side. What didn't translate well for me was the addition of lemon zest. The flavors just aren't jiving for me - not so bad that it's inedible... but perhaps a wee bit overpowering. Maybe I added too much? Or got some pith mixed in? It tastes like the recipe should be called 'Lemon Tapioca Pudding'... Which isn't a bad thing, just something I didn't have in mind. Any suggestions?
In the end, I would definitely make/ experiment with this recipe again.
By wileyrogue123
on July 16, 2012
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try making a meringue w/ the whites..you'll get that fluffiness you're looking for..also, just use less liquid for stiffer pud.
By bougierock
depew, NY
on March 10, 2012
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this is the best way to cook the pudding, its so much easier than babying it on the stove top. i have never made so much pudding before since i found this receipe. i just do one thing different, i dont use the lemon zest i use either almond extrct or vanilla, depending on my mood :
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