Meadowwood Tapioca Pudding

Recipe View In a slow cooker, whisk together the whole milk, white sugar, vanilla extract, salt, and small tapioca pearls until the sugar is completely dissolved. (Approximately 2 minutes)

Recipe View Cover the slow cooker with the lid and cook on the high setting for 2 hours, stirring occasionally. (Alternatively, cook on low for 4 hours, stirring occasionally to prevent sticking.)

Recipe View In a separate bowl, whisk the egg yolks until smooth and pale. (Approximately 1 minute)

Recipe View Temper the egg yolks by gradually whisking in about 1 tablespoon of the hot tapioca pudding mixture into the yolks. Continue slowly adding more of the hot pudding, increasing the amount with each addition, until you've incorporated about 2 cups total. This prevents the yolks from curdling. (Approximately 5 minutes)

Recipe View Slowly pour the tempered egg yolk mixture back into the slow cooker, whisking constantly to ensure it's fully blended. Continue whisking until the egg yolks have thickened the pudding slightly. (Approximately 5 minutes)

Recipe View Replace the lid on the slow cooker and continue cooking until the pudding reaches your desired thickness. This will take approximately 30 minutes on high or 1 hour on low. Stir occasionally to prevent burning or sticking.