Prep 10 mins
Cook 4 hrs
Taken from AARP Blog by Jeff Yeager, July 2012. Note: Recipe does not include chilling time for pudding.
- 1892.5 ml milk (1%)
- 354.88 ml sugar
- 236.59 ml pearl tapioca
- 4 eggs
- 4.92 ml vanilla
- cinnamon (optional) or nutmeg (optional)
- Combine the milk, sugar, and tapioca pearls in crockpot (4 quart size or larger). Stir thoroughly, cover and cook on high for approximately 3.5 hours, or until the tapioca is soft but the mixture is still runny.
- Mix the eggs with the vanilla in a separate bowl. In order to avoid having scrambled eggs in your pudding by adding the eggs directly into the hot pudding mixture, “temper” the eggs by gradually whisking a total of 2 cups of the hot milk and tapioca mixture into the bowl containing the eggs. This brings the eggs up to temperate slowly. Once the eggs have been tempered in this fashion, pour them into the slow cooker and whisk the whole mixture thoroughly.
- Cover and cook on high for another 45 minutes, or until the tapioca is pudding-like in consistency. Turn off slow cooker and let it sit for 1 hour to cool. Spoon into dishes and chill thoroughly in the refrigerator before serving. I love serving it while it’s still warm during the wintertime. Sprinkle a little cinnamon and/or nutmeg on top, if desired. Enjoy!
This was a very easy and simple recipe and the crock pot did most of the work! I used small Pearl tapioca and it came out very smooth and creamy. You can see the lil pearls but the texture isn't there. I think next time I'll try using a larger variety or cooking it less. I set my crock pot to low and 3 hours later it was very soft. The flavor is very good. I'm quite pleased. Will definitely be making this again.
This is an awesome recipe. My family loves tapioca, however, I hate slaving over the stove. This is quick and easy. Thanks!