crock pot vanilla tapioca

How To Make crock pot vanilla tapioca

• 
  Step 1
  Stir together the water and tapioca pearls. Set aside for 30 minutes.
• 
  Step 2
  In the meantime, in your Crock Pot, whisk together the 5 cups of liquids*, sugar, and salt. *Many recipes just used regular milk (any type), but I like a little cream to make the pudding creamier. If you use a sweeter milk, like almond milk, you might need less sugar.
• 
  Step 3
  At the end of 30 minutes, drain the tapioca pearls and stir them into the milk mixture in the Crock Pot. Cook on HIGH for 1 hour + 30 minutes, stirring about every 20 minutes. (I set a timer for this!) Don’t let the water inside the Crock Pot lid thin down your pudding while you are stirring.
• Step 4
  At around the 1 hour + 30 minutes mark, stir and taste for sweetness (carefully!). If the pudding tastes sweet enough, cover the Crock Pot and get ready to temper the egg yolks. If not, you can add more sugar in Step 5 or wait until Step 9 when you can taste the pudding again.
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  Step 5
  In a smaller bowl, separate the eggs and save the egg yolks ONLY for this recipe. Whisk the egg yolks well, then think about the sweetness of your pudding so far. If it’s not sweet enough, add 1/2 to 3/4 cups of white sugar, depending on your taste test. If it’s sweet enough already, yay! (Technically, you could wait and check for sweetness at the end of cooking, if you’d rather.)
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  Step 6
  The egg yolks need to be tempered. Dip out 1/2 cup of pudding from the Crock Pot and slowly add to the whisked egg yolks, whisking constantly,
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  Step 7
  Once everything is blended, add a SECOND 1/2 cup of pudding to the egg yolks, and whisk well.
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  Step 8
  Add the egg yolks and pudding mixture to the pudding in the Crock Pot and stir together well.
• Step 9
  Cover and turn down the Crock Pot to LOW. In 10 minutes, stir the pudding well and decide if it’s thick enough for you.** If not, cover and check in 10 more minutes. **WARNING: Pudding will thicken as it cools! Final check to adjust the sweetness.
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  Step 10
  Enjoy the tapioca pudding warm or prepare to chill in a bowl in the refrigerator. Cover the bowl with plastic wrap, TOUCHING THE PUDDING to avoid a “skin” forming, then refrigerate once the pudding is cooler. Keep leftovers refrigerated. If the pudding still thickens too much after cooling, add a few tablespoons of milk or cream to restore the creaminess. Then make a note to cook for less time when you make this again. Any other adjustments? =^..^=
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