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random musings of a crazy cat lady

Thursday, March 21, 2013

Tasty Slow Cooker Tapioca pudding

I bought some medium size tapioca pearls last week.  Although I've made tapioca pudding before, I've never used the large, non-instant type.
I also didn't want to make anythin.g that required a double boiler, lots of stirring, or folding in beaten egg whites.  I found a recipe from Alton Brown that used a slow cooker.  That was good enough for me. 

3 1/2 ounces large pearl tapioca, approximately 1/2 cup
2 cups cold water
2 1/2 cups whole milk
1/2 cup half and half or cream
1 egg yolk
1/3 cup sugar
Pinch salt
1 tsp vanilla

Place tapioca in a medium mixing bowl along with the water, cover, and let stand overnight.

Drain water from tapioca. Place the tapioca into a slow cooker along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.

In a small bowl, whisk together the egg yolk and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then add this back into the remaining tapioca in the slow cooker.  Cook for an additional 15 minutes, stirring at least once. Transfer the pudding to a bowl. Add the vanilla and stir to combine. Cover the surface with plastic wrap. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
The tapioca pearls had to be soaked overnight.   I would suggest letting it go a full 24 hours - it was still a bit tough after 12 hours. I also added about 1/2 cup more than called for.  BikerDude, who is a new OKCupid guy, called right after I put everything in the crock pot, so got distracted and forgot to stir it for the first hour and a half.  Not a problem, I think the stirring isn't that important until the end.  But your crockpot may be different so give it a few occasional stirs just to be on the safe side.
Anyway, it was totally delicious.  It was extremely rich and creamy, and not grainy at all. It was ultra decadent and even gluten free.  If I would make it again, I'd use the recommended amount of milk/cream but may use a whole egg or two yolks just to see how it turns out. 

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