Description
We love pudding here. Tapioca pudding is a favorite. We can make it on Friday, and it will be completely gone by Sunday night. Eat hot, or chill and eat. It is wonderful with whipped cream on top and a handful of fresh berries if it is berry season.
Ingredients
- 4 cups whole milk
- ⅔ cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup small tapioca pearls
- 3 egg yolks
Instructions
- Whisk the milk
- sugar
- vanilla extract
- salt
- and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting
- cover with lid
- and cook for 2 hours. (If preferred
- set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
- Place egg yolks into a bowl
- and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks
- slowly increasing the amount of pudding mixed in
- until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended
- whisking constantly until the egg yolks have thickened the pudding
- about 5 minutes.
- Place lid back on the cooker
- and continue cooking until the pudding is your desired degree of thickness
- on high setting for about 30 more minutes (or low setting for 1 more hour).
Prep Time: 15 mins
Cook Time: 2 hrs 30 mins
Total Time: 2 hrs 45 mins
Servings: 8