Crock Pot Tapioca Pudding
Growing up, my dad really liked tapioca pudding and I could never understand why he enjoyed eating eyeballs. They looks gooey and slimey and smelled like playdough. I also remember seeing vats of it at chinese buffet restaurants and was again reminded of things like eyeballs and fish eggs.
Then I discovered that with a little love, it could actually be a delicious treat. The addition of vanilla and cinnamon make this more of a dessert, but I wouldn’t be opposed to eating it for breakfast. As an additional note—tapioca pearls are also a great way to thicken up desserts, stews and sauces, but use the small pearls in those instances.
Try serving this dish with vanilla wafers or a few little chocolate cookies that might be “thin” and “minty”. If you eat it warm, you might also like it with some pound cake and fresh fruit.
4 cups milk
1/2 c. sugar
1/2 c. tapioca
2 eggs, lightly beaten
1 t. vanilla
1/2 t. cinnamon
pinch nutmeg
Mix everything together in the crock pot and then cook on low for 4 hours or on high for about 2 hours. Can be served warm or cold.
Comments
One Comment on Crock Pot Tapioca Pudding
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Deb Turcio on
Sat, 6th Mar 2010 10:17 am
“Cookies that are ‘thin’ and ‘minty’”??? Why, whatever could you be referring to?
Do they come in a green box sold by young girls in uniform?
Great blog- love the ‘eyeball’ pudding, especially when vanilla flavored.
(I graduated with your husband and saw his link on fb)
I am so gonna drag out my crockpot again, something I’ve been meaning to do for awhile.
Tell me what you're thinking...
and oh, if you want a pic to show with your comment, go get a gravatar!
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