Alton Browns Tapioca Pudding Recipes

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ALTON BROWN'S TAPIOCA PUDDING



Alton Brown's Tapioca Pudding image

Make and share this Alton Brown's Tapioca Pudding recipe from Food.com.

Provided by bungalowten

Categories     Breakfast

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 8

3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup heavy cream
1 egg yolk
1/3 cup sugar
1 lemon, zest of
1 pinch salt

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; 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.

Nutrition Facts : Calories 360.4, Fat 17, SaturatedFat 10.1, Cholesterol 103.2, Sodium 115.5, Carbohydrate 46.7, Fiber 0.2, Sugar 25.6, Protein 6.2

CHOCOLATE PUDDING



Chocolate Pudding image

Provided by Alton Brown

Categories     dessert

Time 4h20m

Yield 4 servings

Number Of Ingredients 9

1 3/4 cups Instant Chocolate Pudding Mix, recipe follows
2 cups milk
2 cups heavy cream
1 teaspoon vanilla extract
3 ounces Dutch-processed cocoa, approximately 1 cup
2 ounces cornstarch, approximately 1/2 cup
6 ounces confectioners' sugar, approximately 1 1/2 cups
1 1/2 ounces instant non-fat dry milk, approximately 1/2 cup
1 teaspoon salt

Steps:

  • Place 1 3/4 cups of dry pudding mix into a medium saucepan. Add milk and heavy cream and whisk to combine. Over medium heat, bring mixture to a boil, continuously whisking gently. Reduce heat to low and cook for 4 minutes while continuing to whisk. Remove from heat and stir in vanilla. Pour the mixture through a sieve and into individual dishes or a 1 1/2-quart serving dish. Cover the surface of the pudding with plastic wrap. Place in the refrigerator to chill completely before serving, approximately 4 hours.
  • In a large bowl or plastic container with a lid, combine the cocoa, cornstarch, sugar, instant non-fat dry milk, and salt. Store in an airtight container in the refrigerator for up to 1 month.

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