Tapioca Pudding

1. 1

   Use a 4-quart slow cooker.

2. 2

   Combine the milk, sugar, and tapioca pearls in the stoneware.

3. 3

   Stir well to mix.

4. 4

   Cover and cook on high for 2 to 5 hours.

5. 5

   You want the tapioca to be soft and somewhat slimy, but it wont get thick.

6. 6

   In a mixing bowl, whisk the eggs with the vanilla.

7. 7

   Measure out 1/2 cup of the hot milk and tapioca mixture and whisk it into the eggs.

8. 8

   Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too.

9. 9

   Then add yet another.

10. 10

    Now youll have a bowl of yellow tapioca gooeyness.

11. 11

    Pour the contents of the bowl into the stoneware, and whisk until it is all thoroughly combined.

12. 12

    I cover and cook on high for 30 to 45 minutes, or until the tapioca is pudding-like in consistency.

13. 13

    Unplug the cooker and let the pudding sit for about 1 hour to cool.

14. 14

    Ladle into serving-size bowls and chill in the refrigerator.

15. 15

    Or eat it with a serving spoon, hot, right out of the crock!

16. 16

    Your choice.

* Per serving · 4 servings · Values may vary.

No additional tips available.