Tapioca Pudding

• 2 quarts 1 percent milk (half-gallon)
• 1 1/2 cups sugar
• 1 cup small pearl tapioca (not instant)
• 3 large eggs
• 1 teaspoon vanilla extract

1. Use a 4-quart slow cooker.
2. Combine the milk, sugar, and tapioca pearls in the stoneware.
3. Stir well to mix.
4. Cover and cook on high for 2 to 5 hours.
5. You want the tapioca to be soft and somewhat slimy, but it wont get thick.
6. In a mixing bowl, whisk the eggs with the vanilla.
7. Measure out 1/2 cup of the hot milk and tapioca mixture and whisk it into the eggs.
8. Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too.
9. Then add yet another.
10. Now youll have a bowl of yellow tapioca gooeyness.
11. Pour the contents of the bowl into the stoneware, and whisk until it is all thoroughly combined.
12. I cover and cook on high for 30 to 45 minutes, or until the tapioca is pudding-like in consistency.
13. Unplug the cooker and let the pudding sit for about 1 hour to cool.
14. Ladle into serving-size bowls and chill in the refrigerator.
15. Or eat it with a serving spoon, hot, right out of the crock!
16. Your choice.

percent milk, sugar, pearl tapioca, eggs, vanilla

Taken from www.cookstr.com/recipes/tapioca-pudding (may not work)