Rating: 4.5 stars
37 Ratings
  • 5 star values: 30
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
2 hrs 30 mins
total:
2 hrs 45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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 Facts

190 calories; protein 5g; carbohydrates 29.8g; fat 5.6g; cholesterol 89mg; sodium 197.6mg. Full Nutrition
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