Slow Cooker Recipes
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
- 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.
- 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.
- Stir in vanilla extract.
- Serve with strawberries or raspberries, if desired.
Attribution
Photo credit: strph /
CC BY