Name: Tapioca Pudding
Prep time: 10 min
Cook time: 10 min
Yield: 1
Ingredients: 8 cups 2% milk -; 1 cup pearl tapioca -; 1 cup plus 2 tablespoons sugar -; 1/8 teaspoon salt -; 4 large eggs, room temperature -; 1-1/2 teaspoons vanilla extract -; Optional: Sliced fresh strawberries and whipped cream -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Tapioca Pudding

1. 8 cups 2% milk -

2. 1 cup pearl tapioca -

3. 1 cup plus 2 tablespoons sugar -

4. 1/8 teaspoon salt -

5. 4 large eggs, room temperature -

6. 1-1/2 teaspoons vanilla extract -

7. Optional: Sliced fresh strawberries and whipped cream -

How to cook deliciously - Tapioca Pudding

1. Stage

Pour the milk, tapioca pearls, sugar and salt into a large (4- to 5-quart) slow cooker. Cover and cook the mixture on low for four to five hours until the pearls are soft. Editor's Tip: The mixture should be stirred at least once per hour to prevent the pearls from clumping.

2. Stage

Whisk the eggs lightly in a small bowl. Stir a small amount of the hot tapioca mixture into the eggs to temper them. Then pour the egg mixture into the slow cooker and stir everything together.

3. Stage

Cover the slow cooker and cook the tapioca mixture for another 30 minutes, until it registers 160°F on a digital thermometer. Stir in the vanilla extract. Serve tapioca pudding warm or let it cool and chill it in the fridge to serve the pudding cold. Spoon the pudding into bowls and top with sliced strawberries and whipped cream.