MEADOWWOOD TAPIOCA PUDDING

Meadowwood Tapioca Pudding image

We love pudding here. Tapioca pudding is a favorite. We can make it on Friday, and it will be completely gone by Sunday night. Eat hot, or chill and eat. It is wonderful with whipped cream on top and a handful of fresh berries if it is berry season.

Provided by Meadowwood

Categories Desserts Custards and Pudding Recipes

Time 2h45m

Yield 8

Number Of Ingredients 6

Ingredients

4 cups whole milk
⅔ cup white sugar
2 teaspoons vanilla extract
½ teaspoon salt
½ cup small tapioca pearls
3 egg yolks

Steps:

Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).

Nutrition Facts : Calories 189.7 calories, Carbohydrate 29.8 g, Cholesterol 89 mg, Fat 5.6 g, Protein 5 g, SaturatedFat 2.9 g, Sodium 197.6 mg, Sugar 22.3 g