Crockpot Creamsicle 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:

• Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.
• Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.
• In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker. Add the lemon zest and stir to combine. Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl and cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

Steps:

• Stir milk, sugar, tapioca, and eggs together in a slow cooker crock.
• Cook on Low, stirring once per hour, for 6 hours. Stir vanilla into the pudding.

Steps:

• In a 4 quart slow cooker add the tapioca, non-dairy milk and vanilla and cook on high for 2 hours. When the pudding's time is up it will appear very soupy. Don't let this worry you, it will set up a bit as it cools and even more once you put it in the fridge. Stir in the sugar and refrigerate for a few hours. I like to make this the night before so all I have to do is dish it out after dinner.

Steps:

• Beat egg, milk, sugar and tapioca with wire whisk in medium saucepan until well blended; let stand 5 min. Add chocolate.
• Bring to full rolling boil on medium heat, stirring constantly. Remove from heat. Stir in vanilla.
• Cool 20 min. (Pudding thickens as it cools.) Stir. Serve warm or chilled. Stir before serving.

Steps:

• Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.

Steps:

• Large (minimum 5 quart oval slow cooker.
• Lightly greased 6-cup baking dish. (1.5 L).
• In a bowl, combine tapioca pearls with water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to prepared baking dish.
• Meanwhile, in a saucepan, heat 1 cup of the milk over low heat just until simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into prepared baking dish and stir to combine.
• In blender, combine eggs, sugar, remaining 1 1/2 cups of the milk, liqueur and vanilla. Blend until smooth. Add to prepared baking dish and stir well. Cover with foil and secure with string. Place dish in slow cooker stoneware and add enough boiling water to come 1 inch up the sides of dish. Cover and cook on High for 2 1/2 to 3 hours, until a knife inserted in the pudding comes out clean. Stir well. Serve warm or cover and chill overnight. Top with a dollop of whipped cream. Serves 6.
• 175 Essential Slow Cooker Classics F. Finlayson.

Steps:

• Place all the ingredients into a 3 to 4 quart slow cooker. (Double the recipe if you have a larger one.)
• Cook on low for 3 1/2 to 4 1/2 hours or on high for about 2 hours. The size of your slow cooker and how hot it runs will change the exact cooking time. Taste and add extra sweetener if you feel that you need it.
• The pudding will not set up all the way in the slow cooker (and will look like it may never set up). But it will set up perfectly after a few hours in the refrigerator. I like to portion mine out so I can just grab some from the fridge when I want it!

Steps:

• Put all ingredients in crockpot, except vanilla. Make sure that eggs and other ingredients are mixed through.Stir occasionally as it it cooking.
• Cook puddling at medium heat approximately 3-4 hours or until pudding is at desired thickness
• Add vanilla and eat warm or cool.