Alton Brown's Tapioca Pudding

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

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

Ingredients Nutrition


  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.


Most Helpful

This is a wonderful way to make tapioca pudding. I did substitute vanilla as my son does not care for lemon. For convenience I always use a crock pot liner for easy clean up. :)

Barb A. July 08, 2015

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.)

DrGaellon February 04, 2009

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

RSL June 03, 2007

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