Tapioca Pudding

I… have a love-hate relationship with tapioca pudding. I either love it… or I hate it. Its texture is odd, so unless the flavor is there and perfect, well… there are better things to put in one’s mouth. Now that I’ve thoroughly abused some ellipses, on to the recipe. This comes straight from my favorite Food Network chef, Alton Brown, and it’s made in my favorite kitchen gadget, the crock pot.


Tapioca Pudding

  • 1/2 c pearl tapioca
  • 2 c cold water
  • 2 1/2 c whole milk
  • 1/2 c heavy cream
  • 1 egg yolk
  • 1/3 c sugar
  • 1 lemon, zested
  • Pinch salt

Soak the tapioca overnight in the water. Drain and add to crock pot, along with milk, cream and salt. Cook on high for two hours, stirring occasionally. Whisk together yolk and sugar and slowly temper with tapioca mixture until you’ve added about a cup. Add back to the crock pot, along with zest, mix well and cook for an additional fifteen minutes. Remove to a bowl and cover surface with plastic wrap. Cool at room temperature for an hour, then refrigerate until thoroughly chilled.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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