Alton Brown S Tapioca Pudding Recipe

Ingredients for Alton Brown S Tapioca Pudding

• Pearl Tapioca
• Cold Water
• Whole Milk
• 1 cup heavy cream
• 2 large egg yolks
• 3/4 cup granulated sugar
• Lemon, Zest Of
• 1/2 teaspoon salt

How to Make Alton Brown S Tapioca Pudding

1. 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).
2. Drain the water from the tapioca thoroughly.
3. Transfer the tapioca to your slow cooker. Add 4 cups whole milk, 1 cup heavy cream, and 1/2 teaspoon salt.
4. Cook on high for 2 hours, stirring occasionally to prevent sticking.
5. In a separate small bowl, whisk together 2 large egg yolks and 3/4 cup granulated sugar until light and pale.
6. 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.
7. Add 1 tablespoon lemon zest to the slow cooker and stir gently to combine.
8. Cook on low for an additional 15 minutes, stirring at least once to prevent sticking.
9. 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.
10. Let cool completely at room temperature (about 1 hour), then refrigerate until thoroughly chilled (at least 4 hours, preferably overnight).