Alton Brown's method is brilliant! It is just not using a slow cooker to make the large pearl tapioca, but the steps and timing he uses. His technique gets you a finished product that is perfect and creamy and the most delicious large pearl tapioca pudding you will ever have!
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½cuplarge pearl tapioca(3.5 ounces)
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.