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Suggest a better descriptionSource: Tapioca Pudding
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. Then 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.
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Serving Size: 1 Recipe (803g) | ||
Recipe Makes: 1 Recipe | ||
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Calories: 318 | ||
Calories from Fat: 262 (82%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.1g | 39 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 298.9mg | 92 % | |
Sodium 18840.8mg | 650 % | |
Potassium 221.9mg | 6 % | |
Total Carbohydrate 10.3g | 3 % | |
Dietary Fiber 3g | 12 % | |
Sugars, other 7.3g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 318
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