CROCK POT TAPIOCA PUDDING RECIPES

Steps:

• Combine the milk, sugar, and tapioca pearls in crockpot (4 quart size or larger). Stir thoroughly, cover and cook on high for approximately 3.5 hours, or until the tapioca is soft but the mixture is still runny.
• Mix the eggs with the vanilla in a separate bowl. In order to avoid having scrambled eggs in your pudding by adding the eggs directly into the hot pudding mixture, “temper” the eggs by gradually whisking a total of 2 cups of the hot milk and tapioca mixture into the bowl containing the eggs. This brings the eggs up to temperate slowly. Once the eggs have been tempered in this fashion, pour them into the slow cooker and whisk the whole mixture thoroughly.
• Cover and cook on high for another 45 minutes, or until the tapioca is pudding-like in consistency. Turn off slow cooker and let it sit for 1 hour to cool. Spoon into dishes and chill thoroughly in the refrigerator before serving. I love serving it while it’s still warm during the wintertime. Sprinkle a little cinnamon and/or nutmeg on top, if desired. Enjoy!

Steps:

• "1. combine milk & sugar in crock pot. 2. Add tapioca 3. Cook on HIGH for 3 hours 4. Lightly beat eggs and vanilla. Add I cup of hot milk mixture from crock pot to eggs and combine. 5. Quickly stir egg/vanilla mixture into the rest of the hot milk mixture in the crock pot. 6. Cook on HIGH for an additional 20 minutes. 7. Serve warm or chill (I like to ladle into several smaller containers while it is still warm) "