Slow Cooker Tapioca Pudding
\nThis cozy, old-fashioned dessert comes together effortlessly in a slow cooker. The gentle heat slowly transforms a few pantry staples into a smooth, custardy treat with soft, tender tapioca pearls throughout.<\/p>\n
Ingredients
\nIngredient\tAmount
\nSmall pearl tapioca\t\u00bd cup
\nWhole milk\t4 cups
\nGranulated sugar\t\u00bd cup
\nLarge eggs (lightly beaten)\t2
\nVanilla extract\t1 teaspoon
\nSalt\t\u00bc teaspoon
\nInstructions
\nStep 1: Rinse the Tapioca
\nStart by rinsing the tapioca pearls under cold water to wash off excess starch. Drain well using a colander.<\/p>\n
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\nStep 2: Mix Ingredients in the Slow Cooker
\nAdd the rinsed tapioca pearls to the slow cooker, followed by the milk, sugar, and salt. Stir gently to combine.<\/p>\n
Step 3: Slow Cook \u2013 Phase One
\nCover and cook on LOW for about 4 hours, stirring once every hour to keep the pearls from sticking or clumping.<\/p>\n
Step 4: Temper the Eggs
\nIn a small bowl, beat the eggs lightly. Slowly whisk in about 1 cup of the hot milk mixture from the slow cooker to gradually raise the temperature of the eggs and avoid curdling.<\/p>\n
Step 5: Combine Eggs Back In
\nOnce tempered, pour the egg mixture back into the slow cooker and stir until well blended.<\/p>\n
Step 6: Final Cooking Stage
\nCover again and cook on LOW for another 30 minutes, stirring occasionally. The pudding should thicken, and the tapioca will turn soft and translucent.<\/p>\n
Step 7: Add Vanilla and Serve
\nOnce the pudding is ready, stir in the vanilla extract. Serve warm for a cozy treat, or chill in the fridge if you prefer it cold.<\/p>\n","protected":false},"excerpt":{"rendered":"
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