Ingredients for Alton Brown's Tapioca Pudding
- 1 cup large pearl tapioca
- 4 cups cold water
- 4 cups whole milk
- 1 cup heavy cream
- 2 large egg yolks
- 3/4 cup granulated sugar
- Lemon, Zest Of
- 1/2 teaspoon salt
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How to Make Alton Brown's Tapioca Pudding
- Place 1 cup large pearl tapioca in a medium mixing bowl. Add 4 cups of water, cover, and let stand overnight (or for at least 8 hours).
- Drain the water from the tapioca thoroughly.
- Transfer the tapioca to your slow cooker. Add 4 cups whole milk, 1 cup heavy cream, and 1/2 teaspoon salt.
- Cook on high for 2 hours, stirring occasionally to prevent sticking.
- In a separate small bowl, whisk together 2 large egg yolks and 3/4 cup granulated sugar until light and pale.
- Temper the egg yolk mixture: Gradually whisk in about 1 cup of the hot tapioca mixture into the eggs, ensuring the eggs don't scramble. Pour the tempered mixture back into the slow cooker.
- Add 1 tablespoon lemon zest to the slow cooker and stir gently to combine.
- Cook on low for an additional 15 minutes, stirring at least once to prevent sticking.
- Remove from the slow cooker and transfer the pudding to a bowl. Press a piece of plastic wrap directly onto the surface of the pudding to prevent a skin from forming.
- Let cool completely at room temperature (about 1 hour), then refrigerate until thoroughly chilled (at least 4 hours, preferably overnight).
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
102g
Fat
50g
Carbs
15g
