Sunday, April 26, 2015
CrockPot Tapioca Pudding
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.
Thank you, Becky. Thank you for sharing your tapioca recipe with us.
The Ingredients.
-- 2 quarts of 1% milk (half-gallon)
-- 1 1/2 cups white sugar
-- 1 cup small pearl tapioca (Becky says you can find this at an Asian market; I found it in our "fancy" grocery store, but not at Safeway)
-- 3 eggs (her recipe calls for 4, but I only had 3 in the house and took a chance. It worked!)
-- 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, its 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 youll 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! Youve got to make this! Thank you so much, Becky, for sharing with me/us.
Adam thought we could get away with cutting the sugar quite a lot. Hes probably right.
I was very pleased with the consistency---just like a Handi-Snacks. But much, much better.
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.
Thank you, Becky. Thank you for sharing your tapioca recipe with us.
The Ingredients.
-- 2 quarts of 1% milk (half-gallon)-- 1 1/2 cups white sugar
-- 1 cup small pearl tapioca (Becky says you can find this at an Asian market; I found it in our "fancy" grocery store, but not at Safeway)
-- 3 eggs (her recipe calls for 4, but I only had 3 in the house and took a chance. It worked!)
-- 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, its 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 youll 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! Youve got to make this! Thank you so much, Becky, for sharing with me/us.
Adam thought we could get away with cutting the sugar quite a lot. Hes probably right.
I was very pleased with the consistency---just like a Handi-Snacks. But much, much better.
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