Slow Cooker Vanilla Tapioca Pudding Recipe 475

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:

• In a large saucepan, combine the milk, tapioca, sugar and pudding mix. Bring to a boil, stirring constantly. Remove from the heat; stir in vanilla. , Spoon into four dessert dishes. Cover and refrigerate for 2 hours 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:

• 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:

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

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.