CHEF ALTON BROWN has the BEST method for making Large Pearl Tapioca Pudding! If you are a tapioca fan and have never had the large pearls, try them! I like large pearls much better than small pearls.
I first tasted creamy large pearl tapioca pudding in Lancaster, Pennsylvania at several famous restaurants there when I was about 13 years old. I love tapioca pudding and I never knew large pearls existed until that trip to Amish Country! To me, it was a huge difference for the better!
The large pearls were never easy to find. Even today not every store has them, but you can order them easily online now.
I have tried several recipes and Alton Brown has the best one as far as I’m concerned! I love Alton Brown’s recipes! He puts the science behind his techniques and I can understand why he does certain things!
It is made in a SLOW COOKER and it is SO EASY to do! The only thing different I do is substitute vanilla extract for his lemon zest. I admit, there is a step-by-step process to making it, but the steps are very easy to follow.
His brilliant technique and timing is what is so great with this!
It comes out perfectly every time!
Thanks, Chef Alton Brown!
See the steps how to make it in the slideshow below.
Enjoy!
Large Pearl Tapioca by Alton Brown
Ingredients
- ½ cup large pearl tapioca (3.5 ounces)
- 2 cup water cold
- 2½ cups milk whole
- ½ cup heavy cream
- 1 egg yolk
- 1/3 cup sugar
- 1/8 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Place the tapioca pearls in a medium bowl with the water. Cover, and let it stand overnight.
- Drain the water from the tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt.
- Cover and cook on HIGH for 2 HOURS stirring occasionally.
- In a small bowl whisk together the egg yolk and the 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 vanilla extract and stir to combine.
- Cover and cook on HIGH for an additional 15 minutes, stirring at least once.
- Transfer the pudding into a bowl and cover the surface with plastic wrap.
- Allow it to cool at room temperature for 1 hour then place it in the refrigerator until thoroughly chilled.