Alton Brown's Tapioca Pudding

Ingredients

• 3 1/2 ounces large pearl tapioca, approximately 1/2 cup
• 2 cups cold water
• 2 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 egg yolk
• 1/3 cup sugar
• 1 lemon, zest of
• 1 pinch salt

Directions

1. 1

   Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.

2. 2

   Drain water from tapioca.

3. 3

   Place the tapioca into a slow cooker along with the milk, heavy cream, and salt.

4. 4

   Cook on high for 2 hours, stirring occasionally.

5. 5

   In a small bowl, whisk together the egg yolk and sugar.

6. 6

   Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup; add this back into the remaining tapioca in the slow cooker.

7. 7

   Add the lemon zest and stir to combine.

8. 8

   Cook for an additional 15 minutes, stirring at least once.

9. 9

   Transfer the pudding to a bowl and cover the surface with plastic wrap.

10. 10

    Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.