bcmom's kitchen

bcmom's kitchen

Monday, May 23, 2016

Crockpot Tapioca Pudding

I've always liked tapioca pudding, but for some reason I haven't been able to make a tapioca pudding that I've been happy with.  I've tried the recipes on the packages (a couple times), and I tried making it in the crockpot one other time.  It just didn't turn out the way I thought it should. So, obviously, I haven't tried all that many times...

This time, I was going to make my husband his favorite chocolate pudding - there are only the two of us, and we don't go through a gallon of milk quite as quickly as we used to when the kids were living at home, so there was milk that needed to be used - but I really did not have time to stand over the stove and stir that pudding.   That's when I remembered the tapioca pudding my friend Brian made last month, and his turned out quite good, so I thought it was worth another try.  I definitely had time to throw the ingredients in the crockpot and stir it once in a while, in between all the other things I was trying to get done.

It turned out great!  This is the recipe - good flavor, good consistency, and so easy.

Crockpot Tapioca Pudding
adapted from allrecipes

  • 3 eggs
  • 3/4 cup sugar
  • 1/4 tsp. salt 
  • 2 tsp. vanilla
  • 6 cups milk
  • 3/4 cup small pearl tapioca
  1. In 5-6 quart crockpot, beat eggs.  Add sugar, salt, and vanilla and mix well.  Mix in milk and tapioca.
  2. Cover and cook on High for 3 hours (or Low for 6 hours), stirring occasionally.  (Every 1/2 hour for the first 1-1/2 hours and then every 15 minutes for the last)

I'm not sure what recipe I used the last time; this is just one I found when I searched online for one.  I took the recipe and incorporated some of the suggestions from the reviews - adding a bit of salt and some vanilla.  And that was it.  Super simple.  Oh, and the recipe is basically 1-1/2 times the original because I needed to use the milk, and it was a better amount for the size of my crockpot.

For me, I think the key to a good tapioca pudding is stirring it enough that the tapioca doesn't clump up in big clumps, while not stirring it so much that the tapioca breaks down completely.  So, start out stirring every half hour, but as soon as you notice the tapioca starting to clump, make sure you stir it more often - and even get a bit aggressive with it to break those clumps up.  Not too much because you still want those fun little clear balls that make tapioca pudding special.  Did that make sense?  I used a silicone scraper which seemed to work really well.

Also, this got quite thick.  I may cook it a little less next time to see if I can get it to be just a bit creamier.  I don't know that will work, but I think one of the reviewers on the original recipe mentioned it.  Stirring a bit more often toward the end will help with keeping an eye on it and knowing when it's at the right consistency.

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