Crockpot Tapioca Pudding
originally posted July 14, 2008, during my year of slow cooking challenge.
Day 196.
Adam has fond childhood memories of eating homemade tapioca pudding. I have fond memories of peeling back the foil of a Handi-Snacks and then licking it. Repeatedly.
Yesterday, we made some new memories.
I love it when things work the way I want them to in the crockpot!!
The Ingredients.
serves 8 or so
2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar ( I like Baker's Sugar because the granules are tiny)
1 cup small pearl tapioca (I found it in our "fancy" grocery store, but not at Safeway)
3 eggs
1 teaspoon (real) vanilla
The Directions.
In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 2-5 hours. You are looking for the tapioca to be soft and somewhat slimy. The mixture will not be very thick, it's okay.
In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl (I just learned from my father-in-law that this is what they mean by "tempering the eggs" in cookbooks!). Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca gooeyness.
Pour the contents of the egg-bowl into the crockpot, and whisk until it is all thoroughly combined.
Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.
Ladle into serving-size bowls and chill in the refrigerator.
or eat it with a serving spoon, hot, right out of the crockpot. Your choice.
The Verdict.
Fantastic! Wonderful! You've got to make this!
I really can not believe how simple and easy this was --- I'm so terribly excited!
Adam thought we could get away with cutting the sugar quite a lot. He's probably right.
I was very pleased with the consistency---just like a Handi-Snacks. But much, much better.
You've got to make this one -- and then let me know!
Day 196.
Adam has fond childhood memories of eating homemade tapioca pudding. I have fond memories of peeling back the foil of a Handi-Snacks and then licking it. Repeatedly.
Yesterday, we made some new memories.
I love it when things work the way I want them to in the crockpot!!
The Ingredients.
serves 8 or so
2 quarts of 1% milk (half-gallon)
1 1/2 cups white sugar ( I like Baker's Sugar because the granules are tiny)
1 cup small pearl tapioca (I found it in our "fancy" grocery store, but not at Safeway)
3 eggs
1 teaspoon (real) vanilla
The Directions.
In a four quart or larger size crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 2-5 hours. You are looking for the tapioca to be soft and somewhat slimy. The mixture will not be very thick, it's okay.
In a separate bowl, mix the eggs with the vanilla. Take a 1/2 cup of the hot milk and tapioca mixture and whisk it into the egg bowl (I just learned from my father-in-law that this is what they mean by "tempering the eggs" in cookbooks!). Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll have a bowl of yellowy tapioca gooeyness.
Pour the contents of the egg-bowl into the crockpot, and whisk until it is all thoroughly combined.
Cover your crockpot and cook on high for another 30-45 minutes, or until the tapioca is pudding-like in consistency. Unplug and let it sit for about an hour to cool.
Ladle into serving-size bowls and chill in the refrigerator.
or eat it with a serving spoon, hot, right out of the crockpot. Your choice.
The Verdict.
Fantastic! Wonderful! You've got to make this!
I really can not believe how simple and easy this was --- I'm so terribly excited!
Adam thought we could get away with cutting the sugar quite a lot. He's probably right.
I was very pleased with the consistency---just like a Handi-Snacks. But much, much better.
You've got to make this one -- and then let me know!
