Imagine a dessert so luxuriously smooth and comforting that it transports you back to childhood with just one spoonful. Our crock pot tapioca pudding is not just a recipe—it's a nostalgic journey of creamy, sweet perfection that requires minimal effort but delivers maximum satisfaction. Whether you're a dessert enthusiast or a busy home cook looking for a foolproof treat, this recipe will become your new secret weapon for creating magic in the kitchen.
Prep Time: 10 mins
Cook Time: 4 hrs
Total Time: 4 hrs 10 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1/2 cup small pearl tapioca
- 1/4 teaspoon salt
- 4 cups milk
- 3/4 cup sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
Instructions
- Begin by measuring out all your ingredients: 1/2 cup of small pearl tapioca, 1/4 teaspoon of salt, 4 cups of milk, 3/4 cup of sugar, 2 large eggs (beaten), and 1 teaspoon of vanilla extract.
- In a large bowl, combine the small pearl tapioca, salt, and milk. Stir well to ensure that the tapioca is evenly distributed throughout the milk.
- Let the tapioca mixture sit for about 30 minutes. This soaking time allows the tapioca pearls to absorb some of the milk, which helps them cook evenly in the crock pot.
- After the soaking period, transfer the tapioca mixture into the crock pot. Add the sugar and stir to combine all the ingredients thoroughly.
- Cover the crock pot with its lid and set it to low heat. Allow the mixture to cook for about 4 hours, stirring occasionally to prevent the tapioca from sticking to the bottom.
- Once the cooking time is up, check the consistency of the pudding. It should be thick and creamy. If it seems too runny, let it cook for an additional 30 minutes with the lid off, stirring frequently.
- In a separate bowl, beat the two large eggs. Once the pudding has thickened, slowly add a small amount of the hot tapioca mixture into the beaten eggs while whisking continuously. This process is called tempering and prevents the eggs from scrambling.
- After tempering, pour the egg mixture back into the crock pot and stir well to combine. Add the vanilla extract and mix until evenly distributed.
- Allow the pudding to cook for an additional 10-15 minutes on low heat, stirring gently. This will help incorporate the eggs and enhance the flavor of the pudding.
- Once the pudding is ready, turn off the crock pot and let it cool for a few minutes. Serve warm or chilled, depending on your preference. You can garnish with a sprinkle of cinnamon or serve with whipped cream for added flavor.
Tips
- Use small pearl tapioca for the best texture and authentic pudding experience.
- Always soak the tapioca for 30 minutes before cooking to ensure even absorption and cooking.
- Stir occasionally during the slow cooking process to prevent sticking and ensure even consistency.
- Tempering the eggs is crucial—add hot pudding to eggs slowly while whisking to prevent scrambling.
- For extra richness, consider using whole milk or even adding a splash of heavy cream.
- Experiment with flavor variations by adding a pinch of nutmeg or replacing vanilla with almond extract.
- Let the pudding cool slightly before serving to allow it to set and thicken naturally.
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 40g
Protein: 7g
Fat: 6g
Saturated Fat: g
Cholesterol: 70mg
