“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.” - by Meadowwood
Ingredients
Adjust Servings
Original recipe yields 8 servings
Directions
- 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).
Nutrition
Amount Per Serving (8 total)
- Calories
- 190 cal
- 9%
- Fat
- 5.6 g
- 9%
- Carbs
- 29.8 g
- 10%
Based on a 2,000 calorie diet
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Reviews (13)
Rate This Recipe
"Made this as stated. I am not a tapioca fan but figured our littlest would love it. I was right he devoured it. I tried some and actually liked it also. It was very smooth and creamy. The tapioca wa..." See mores done perfectly and the texture was fabulous, one of the reasons I didn't like it in the past. I also have a newer slow cooker but did not have any issues with it."
mauigirl.. Intermediate not a
"This recipe has great potential WITHOUT any changes. I had trouble because my slow cooker runs very hot. I tried cooking it on low and then warm and finally succumbed to high. It finally started thick..." See moreening and I then over cooked it. I will continue to make it stovetop because I can't babysit my slowcooker. If you have one of the older crockpots, I think this would work much better. It still is very tasty. BTW I am going to keep my eye out for an older and slower crockpot. I did serve this over a puddle of grand marnier and the orange liquer was a very nice addition. Thanks so much for sharing this recipe Meadowwood!"
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