Slow Cooker Tapioca Pudding
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup Pearl Tapioca 8 serving Milk Reduced Fat Milk 2% Great Value ( 1 cup serving) 0.5 cup Granulated Sugar 3 large Egg, fresh, whole, raw 1 tsp Vanilla Extract
In slow cooker, stir sugar into milk until dissolved. Stir in tapioca pearls. Set cooker to HIGH. Cook 3-5ours (depending on your cooker) until pearls are soft (firm gelatin consistency). Stir every 45 minutes to an hour.
In a medium bowl, beat eggs, stir in vanilla extract. Temper the eggs by slowly whisking in a half-cup of the hot milk mixture, 3 times (total of 1.5 cups). Pour egg mixture into the slow cooker and whisk to blend everything together.
Replace lid, continue cooking about 45 minutes. Turn off heat, remove lid and allow to cool about a half-hour. Ladle into bowl or serving dishes and chill. Pudding will thicken as it cools.
Serving Size: Makes about 9 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GREYTMAMA.
In a medium bowl, beat eggs, stir in vanilla extract. Temper the eggs by slowly whisking in a half-cup of the hot milk mixture, 3 times (total of 1.5 cups). Pour egg mixture into the slow cooker and whisk to blend everything together.
Replace lid, continue cooking about 45 minutes. Turn off heat, remove lid and allow to cool about a half-hour. Ladle into bowl or serving dishes and chill. Pudding will thicken as it cools.
Serving Size: Makes about 9 1-cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user GREYTMAMA.
Nutritional Info Amount Per Serving
- Calories: 235.3
- Total Fat: 7.8 g
- Cholesterol: 83.8 mg
- Sodium: 117.5 mg
- Total Carbs: 33.3 g
- Dietary Fiber: 0.1 g
- Protein: 8.3 g
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