Ingredients
- 3 1/2 oz pearl tapioca
- 1 PT cold water
Soak overnight on the counter – not in the fridge - Put drained tapioca into sauce pan
- Add 2 1/2 C whole milk (not low fat)
- Add 1/2 C heavy cream and a pinch of salt
- Turn the heat on the absolutely lowest temperature you can possibly attain
- Let cook for 2 hours – it should get hot, but not even simmer
- Mix 1 egg yolk with 1/3 C sugar
- Temper hot liquid into your eggs, then back into the pot
- Mix in the zest and juice from one lemon
- Cook uncovered for 15 more minutes
- Cool on counter for 1 hour and serve warm
- If planning to cool, cover surface with plastic and refrigerate
