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alton brown s tapioca pudding


recipe uses large pearl tapioca and a crock pot. recipe courtesy alton brown, 2004.


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  1. Place tapioca in a medium mixing bowl along with the water
  2. Cover
  3. And let stand overnight
  4. Drain water from tapioca
  5. Place the tapioca into a slow cooker along with the milk
  6. Heavy cream
  7. And salt
  8. Cook on high for 2 hours
  9. Stirring occasionally
  10. In a small bowl
  11. Whisk together the egg yolk and sugar
  12. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup
  13. Add this back into the remaining tapioca in the slow cooker
  14. Add the lemon zest and stir to combine
  15. Cook for an additional 15 minutes
  16. Stirring at least once
  17. Transfer the pudding to a bowl and cover the surface with plastic wrap
  18. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled

Step 11

Total Time in Minute 200

Ingredients Count 8

cooking alton brown s tapioca pudding

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Pearl tapioca

Cold water

Whole milk

Heavy cream

Egg yolk



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