Meadowwood Tapioca Pudding

by -3 views


  • 4 cups whole milk
  • 2/3 cup white sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup small tapioca pearls
  • 3 egg yolks
  • Add all ingredients to list


  • Prep15 m
  • Cook2 h 30 m
  • Ready In2 h 45 m
  1. 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.)
  2. 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.
  3. 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

Per Serving: 190 calories; 5.6 g fat; 29.8 g carbohydrates; 5 g protein; 89 mg cholesterol; 198 mg sodium. Full nutrition

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