Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
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.