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Old-fashioned Tapioca Pudding

  • Serves 4.


  • 1/2 cup large pearl tapioca
  • 2 cups cold water
  • 2-1/2 cups whole milk
  • 1/2 cup heavy whipping cream
  • Pinch of salt
  • 1 egg yolk
  • 1/3 cup sugar
  • Zest of 1/2 lemon


Place tapioca in medium mixing bowl along with water; cover and let set over-night. Drain tapioca and place in slow cooker along with milk, cream, and salt. Cook on high for two hours, stirring occasionally. In small bowl, whisk egg yolk and sugar. Add small amounts of tapioca into egg mixture so as not to curdle, until you have added about one cup. Make sure you stir after each addition. Add this mixture back to the slow cooker along with zest, stirring well to combine. Cook an additional 15 minutes. Place pudding in bowl and cover surface with plastic wrap. Cool at room temperature at least an hour and place in refrigerator until completely chilled.

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