Vanilla Bean Tapioca Pudding in the slowcooker

Linda Hall

By
@foodhoarder

Start this before you start dinner and by the time everyone is done eating you have a warm scrumptious dessert ready. I sometimes add a little milk or half and half if it gets a little too thick.


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Comments:

Serves:

6

Prep:

30 Min

Cook:

2 Hr 30 Min

Method:

Slow Cooker Crock Pot

Ingredients

1 c
small pearl tapioca
2 c
water
4 c
whole milk
1 c
cream
1 c
sugar
4 large
eggs yolks
2
vanilla beans, scraped

Directions Step-By-Step

1
Soak the tapioca in 2 cups water for 30 minutes and drain well.
2
Combine 4 cups whole milk, 1 cup cream, 1/2 cup
sugar and the paste from the two scraped vanilla beans. You can also add the vanilla pods to cook along with the tapioca to add more flavor.
3
Put the tapioca in the bottom of the slow cooker. Stir in the milk mixture and set to cook at high for 2 hours stirring often with a heatproof spatula.
4
After the milk mixture has cooked for two hours take 4 egg yolks and whisk in the remaining 1/2 cup of sugar until creamy, remove 1/2 cup of the hot milk mixture from the slow cooker and whisk into the egg yolks, then repeat with another 1/2 cup and whisk until combined. Stir this into the slow cooker and cook for another 30 minutes stirring occasionally.

About this Recipe

Course/Dish: Puddings
Main Ingredient: Dairy
Regional Style: American
Hashtags: #slowcooker, #tapioca