If you love Tapioca Pudding, this one's for you! You have to love tapioca though, with the fish eyeball lumps and all. My husband hates it. The kids and I eat this in one sitting almost!
Crock Pot Tapioca
2 quarts of 1% milk (8 cups)
1 1/2 cups white sugar
1 cup small pearl tapioca (usually in the Asian aisle at Superstore)
3 eggs
1 tsp. 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, it's 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. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too. Then add yet another. Now you'll 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.
