Tapioca pudding

Ingredients:

• 100 g tapioca pearls (cassava sago)
• 2 cups of cold water
• 2.5 cups whole milk
• 0.5 cups heavy cream
• 1 large yolk
• 0.33 cups sugar
• Zest of 1 lemon
• A pinch of salt

Preparation:

1. Place tapioca in a medium bowl with water, cover and let sit overnight.
2. Drain the water. Place the tapioca in a slow cooker with milk, cream, and salt. Cook at high temperature for 2 hours, stirring occasionally.
3. In a small bowl, whisk together the egg yolk and sugar. Add the tapioca a little at a time to the egg mixture until you've added at least 1 cup of tapioca.
   
   Then transfer the entire mixture to the remaining tapioca in the slow cooker. Add the lemon zest and stir. Cook for another 15 minutes, stirring at least once.
4. Transfer the pudding to a bowl and cover with plastic wrap. Let cool at room temperature for 1 hour, then refrigerate to chill thoroughly.