Tapioca Pudding:
Ingredients:
2 quarts of 1% milk
1.5 cups white sugar
1 cup small pearl tapioca
3 eggs
1 teaspoon vanilla
Directions:
In a four quart crockpot, combine the milk, sugar, and tapioca pearls. Stir well to mix. Cover and cook on high for 2-5 hours.
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.
Pour the contents of the 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.
Chill in the refrigerator.
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