Recipe Archives->Desserts Pudding->Tapioca 09

Tapioca Pudding
 
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.

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.

Printable version: tapioca09.txt.