Lemony Tapioca Pudding

1. 1

   Whisk together the cream, milk, egg yolk, tapioca and sugar in a medium sauce pan.

2. 2

   Let the pan sit for five minutes.

3. 3

   While the mixture is resting, zest the lemon.

4. 4

   Stir constantly while cooking the mixture over medium to medium high heat. Keep cooking until it boils.

5. 5

   Remove the pudding from the stove and stir in the vanilla extract and lemon zest.

6. 6

   Cover and let sit for 20 minutes.

7. 7

   Uncover and let it sit for another ten minutes.

8. 8

   Pour into a bowl, stir and cover with plastic wrap. The wrap should touch the top of the pudding.

9. 9

   Place in refrigerator until cold.

* Per serving · 4 servings · Values may vary.

No additional tips available.