Alton Brown's Tapioca Pudding

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

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

Drain water from tapioca.

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

Cook on high for 2 hours , stirring occasionally.

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

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.

Add the lemon zest and stir to combine.

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

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

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

pearl tapioca, cold water, whole milk, heavy cream, egg yolk, sugar, lemon, zest of, salt