Thick and creamy, this homemade vanilla tapioca pudding is wonderful. The vanilla bean gives this pudding a rich vanilla flavor. It's super easy to make and a delicious dessert any time of the year. This recipe will convert anyone into a tapioca pudding fan. It's an old-fashioned and comforting dessert. Start this before you start dinner, and by the time everyone is done eating, you have a warm, scrumptious dessert ready. I sometimes add a little milk or half and half if it gets a little too thick.
Prep time: Cook time:
Recipe Cuisine: American Recipe Category: Puddings Yield: 6 Servings
Ingredients :
- 1 cup(s) small pearl tapioca
- 2 cup(s) water
- 4 cup(s) whole milk
- 1 cup(s) cream
- 1 cup(s) granulated sugar
- 4 large eggs yolks
- 2 - vanilla beans
- scraped
Intructions :
- Soak the tapioca in 2 cups water for 30 minutes. Drain well.
- Combine 4 cups whole milk
- 1 cup cream
- 1/2 cup sugar
- and the paste from the two scraped vanilla beans. You can also add the vanilla pods to cook along with the tapioca to add more flavor.
- Put the tapioca in the bottom of the slow cooker. Stir in the milk mixture.
- Set to cook at high for 2 hours
- stirring often with a heatproof spatula.
- After the milk mixture has cooked for two hours
- take 4 egg yolks and whisk in the remaining 1/2 cup of sugar until creamy,
- Remove 1/2 cup of the hot milk mixture from the slow cooker and whisk into the egg yolks. Then repeat with another 1/2 cup and whisk until combined.
- Stir this into the slow cooker.
- Cook for another 30 minutes
- stirring occasionally.
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Keyword : recipe-American-Puddings-Slow Cooker Crock Pot