Crock Pot Tapioca Pudding

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makes 8 ½-cup servings

1 Qt whole milk
¾ cup sugar
½ cup small pearl tapioca (not the quick cooking stuff)
2 eggs (farm pastured for great nutrition)
½ tsp vanilla
pinch sea salt

Stir together the milk, sugar and tapioca in a crock pot. Cover and cook on high for about 1½-2 hours. You can stir occasionally as you walk through the kitchen. Or not. No biggie. Do watch to make sure it doesn’t get to boiling though or you may have a mess to clean up. It will depend on the cooker in use. (Fortunately caught mine right before it boiled over the sides.) The tapioca will get soft and start to thicken.

In a small bowl, whisk together the eggs, vanilla and salt. Temper the eggs by slowly whisking in ½ cup of the tapioca mixture. Do that twice more with two more half cupfuls. Then whisk the egg mixture into the tapioca until well combined. Cover and cook for 15-20 minutes longer until the pudding is nice and thick. (It may not take that long, mine was practically ready as soon as I whisked in the eggs because my tapioca had boiled, but in that case you have to be careful not to scramble the eggs!) Portion into single serving containers and chill in the fridge. Cover with a piece of plastic wrap to avoid a skin. Enjoy cold or warm, plain or with whipped cream!

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