Tapioca Pudding

Yield: 16 servings

Ingredients

• 8 cups milk
• 1 cup pearl tapioca
• 1 cup + 2 tablespoons granulated sugar
• 1/8 teaspoon salt
• 4 large eggs
• 1 1/2 teaspoons vanilla extract
• Optional: Sliced fresh strawberries or raspberries

Instructions

1. In a 4 to 5 quart slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on LOW for 4 to 5 hours.
2. In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160 degrees F.
3. Stir in vanilla extract.
4. Serve with strawberries or raspberries, if desired.

Attribution

Photo credit: strph / CC BY