This recipe creates a smooth and delicious tapioca pudding using the convenience of a slow cooker. It’s a perfect way to enjoy a comforting dessert without spending hours in the kitchen.
Slow Cooker Tapioca Pudding: A Creamy and Easy Dessert
Ingredients:
Ingredient Quantity
Small Pearl Tapioca 1/2 cup
Whole Milk 4 cups
Granulated Sugar 1/2 cup
Large Eggs, Lightly Beaten 2
Vanilla Extract 1 teaspoon
Salt 1/4 teaspoon
Instructions:
Prep the Tapioca:
Rinse the small pearl tapioca in cold water to remove any excess starch. Drain the rinsed tapioca in a colander.
Combine in Slow Cooker:
Add the rinsed tapioca pearls, milk, granulated sugar, and salt to your slow cooker.
Slow Cooker Magic:
Cover the slow cooker and cook on low for about 4 hours. Be sure to stir the mixture every hour to prevent the tapioca pearls from clumping together. This ensures even cooking and a smooth texture.
Tempering the Eggs:
In a separate small bowl, lightly beat the two large eggs.
In a process called tempering, slowly whisk about 1 cup of the hot milk mixture from the slow cooker into the beaten eggs. This gradually increases the temperature of the eggs to prevent them from scrambling when added back to the hot pudding.
Finishing Touches:
Carefully pour the tempered egg mixture back into the slow cooker with the tapioca pudding. Stir well to combine everything evenly.
Reaching Perfection:
Cover the slow cooker again and cook on low for an additional 30 minutes. Stir the pudding occasionally during this time. The pudding is done when it has thickened, and the tapioca pearls are translucent.
Vanilla and Serving:
Once cooked, stir in the vanilla extract for added flavor.
Warm or Chilled:
Ladle the Slow Cooker Tapioca Pudding into serving bowls. You can enjoy it warm for a comforting dessert, or refrigerate it for a chilled and refreshing treat.
