Tapioca Pudding

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I didn't have a slow cooker, so instead I used a rice cooker set to the okayu setting, and it worked out perfectly. I substituted Cardamom and Vanilla extract instead of lemon zest. Great recipe, very creamy and delicious!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I followed the recipe, (except I didn't use the lemon, put in 1/4 tsp vanilla instead put it in the crock pot, and went to buy groceries. When I got home, I put in the egg yolk, cooked a little more, and it was perfect! (Soak the tapioca in a bowl overnight on the counter, and then be sure to DRAIN IT! For dessert, we scooped it in bowl and then let it cool for a few minutes, tastes good warm with a few mini chocolate chips on top! I will make it again! Would also be good with strawberries!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

try making a meringue w/ the whites..you'll get that fluffiness you're looking for..also, just use less liquid for stiffer pud.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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 :

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

Made this for the first time. In the past I always did it in a double boiler. Came out perfect. FYI, since I like lemon flavor I added juice of half a lemon with the zest. Also added some nutmeg...yum. As a delicious option consider folding in fresh blueberries, raisins, or strawberries to the cool pudding. This tastes great over warm pound cake or angel food cake with warm pure maple syrup.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

I LOVE THIS PUDDING. It's like the tapioca pudding from when I was a kid, only better. I do add vanilla instead of the lemon zest though. The pearls are way better than the tapioca in a box.