Meadowwood Tapioca Pudding

Use your slow cooker to make a batch of comforting, warming tapioca pudding. The creamy vanilla pudding is great warm or cold, with whipped cream or a handful of fresh berries.

Rated 4.7 from 23 votes

Prep Time

15M

Total Time

2H45M

Servings

8 servings

4 cups whole milk

2/3 cup white sugar

2 teaspoons vanilla extract

1/2 teaspoon salt

1/2 cup small tapioca pearls

3 egg yolks

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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).

Meadowwood Tapioca Pudding

What You Need

Instructions

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