TAPIOCA PUDDING RECIPE | ALTON BROWN | FOOD NETWORK
Provided by Alton Brown
Categories dessert
Total Time 16 hours 25 minutes
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Yield 4 servings
Number Of Ingredients 8
Steps:
- 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. Then 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.
TAPIOCA PUDDING RECIPE: HOW TO MAKE IT - TASTE OF HOME
The best thing about this creamy, old-fashioned pudding is that it's made the night before. That's a real plus when cooking for a crowd.—Bernice Hartje, Cavalier, North Dakota
Provided by Taste of Home
Categories Desserts
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield 60 servings.
Number Of Ingredients 8
Steps:
- In a Dutch oven, cook pudding and milk according to package directions. Transfer to a large bowl and refrigerate until chilled. In another bowl, fold whipped topping into pie filling. Gently stir in the remaining ingredients. Fold in pudding. Refrigerate overnight.
Nutrition Facts : Calories 142 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 71mg sodium, CarbohydrateContent 29g carbohydrate (24g sugars, FiberContent 1g fiber), ProteinContent 1g protein.
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