Ingredients for Lemony Tapioca Pudding
- 2 large egg yolks
- ¾ cup granulated sugar
- Heavy Cream
- 1 teaspoon vanilla extract
- Whole Milk
- Lemon Zest
- Dry Tapioca
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How to Make Lemony Tapioca Pudding
- In a medium saucepan, whisk together 2 cups whole milk, 1 cup heavy cream, 2 large egg yolks, ½ cup pearl tapioca, and ¾ cup granulated sugar until well combined.
- Let the mixture sit for 5 minutes to allow the tapioca to soften.
- While the mixture rests, zest 1 large lemon using a microplane or fine grater (about 1 tablespoon of zest).
- Place the saucepan over medium-high heat. Stirring constantly, bring the mixture to a boil.
- Reduce heat to medium-low and continue stirring constantly until the pudding thickens and the tapioca is translucent (about 15-20 minutes).
- Remove from heat and stir in 1 teaspoon vanilla extract and the lemon zest.
- Cover the saucepan and let the pudding sit for 20 minutes.
- Uncover and let it sit for another 10 minutes to cool slightly.
- Pour the pudding into a bowl, stir gently, and cover the surface of the pudding directly with plastic wrap to prevent a skin from forming.
- Refrigerate until completely chilled (at least 4 hours or preferably overnight).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
85g
Fat
54g
Carbs
8g
