Alton Brown's Tapioca Pudding

bungalowten's Note:

Recipe uses large pearl tapioca and a crock pot. Recipe courtesy Alton Brown, 2004.

• Total Time: 3 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs

Ingredients:

Servings: 4

• 3 ½ ounces large pearl tapioca , approximately 1/2 cup
• 2 cups cold water
• 2 ½ cups whole milk
• ½ cup heavy cream
• 1 egg yolk
• 1⁄3; cup sugar
• 1 lemon, zest of
• 1 pinch salt

Directions:

1. Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
2. Drain water from tapioca.
3. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt.
4. Cook on high for 2 hours, stirring occasionally.
5. In a small bowl, whisk together the egg yolk and sugar.
6. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup; add this back into the remaining tapioca in the slow cooker.
7. Add the lemon zest and stir to combine.
8. Cook for an additional 15 minutes, stirring at least once.
9. Transfer the pudding to a bowl and cover the surface with plastic wrap.
10. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

Reviews

[DrGaellon]

I really like this recipe. I have successfully substituted the lemon zest with: 2 tsp vanilla extract, 1/4 cup chocolate syrup, 1/4 maple syrup. All were excellent. I have also substituted half-and-half for the heavy cream; it's not quite as rich, but still quite good. (All milk just wasn't rich enough.)

[RSL]

This was okay but nothing outstanding. For the fat content I was expecting a lot more.