Alton Brown'S Tapioca Pudding – a delicious recipe with pearl tapioca, cold water, milk, heavy cream, egg yolk, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
304
kcal
Calories
18
g
Fat
28
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 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, and more.
Yes, Alton Brown'S Tapioca Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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