Creamy Slow Cooker Tapioca Pudding

Follow our step-by-step guide on how to make Creamy Slow Cooker Tapioca Pudding.

1. Step 1

   Start by whisking together the whole milk, granulated sugar, vanilla extract, salt, and small tapioca pearls in your slow cooker. Make sure the sugar is fully dissolved before moving on to the next step. This is where the magic begins!

2. Step 2

   Set your slow cooker to the high setting, cover it with the lid, and let it work its wonders for about 2 hours. If you prefer a slower approach, you can set it to low and let it cook for 4 hours. Don’t forget to stir the pudding occasionally to ensure even cooking and prevent sticking.

3. Step 3

   While the pudding is cooking, take a moment to prepare the egg yolks. Place them in a bowl and whisk until they’re smooth and creamy. This step is crucial for adding richness to your pudding!

4. Step 4

   Once the pudding is ready, take about 1 tablespoon of the hot pudding and mix it into the egg yolks. This will temper the yolks and prevent them from scrambling. Gradually add more of the hot pudding to the yolks, mixing until you have about 2 cups of the combined mixture.

5. Step 5

   Now, slowly pour the yolk mixture back into the slow cooker with the pudding, whisking constantly. This is where the pudding thickens beautifully, so keep whisking for about 5 minutes until you see that lovely creamy texture.

6. Step 6

   Cover the slow cooker again and continue cooking until the pudding reaches your desired thickness. If you’re on high, this should take about 30 more minutes; on low, it’ll take about an hour. The anticipation will be worth it!