Tapioca Pudding

By kallen2302

This is lovely served with sliced or chopped fruit (try peaches, blueberries, or pineapple) and whipped cream, but it's also comfortingly delicious
served on its own.
COOKER: Medium or large round
SETTING AND COOK TIME: LOW for 3 to 3 1/2 hours; eggs added in last 30 minutes

Ingredients

• 4 cups whole or low-fat milk
• 1 cup sugar
• 1/2 cup small pearl tapioca
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs

Preparation

Step 1

1. Place the milk, sugar, tapioca, and vanilla extract in the crock. Stir well to combine thoroughly. Cover and cook on LOW for 2 1/2 to 3 hours, until most of the tapioca balls are completely transparent. Some of them will still have a white dot at their centers; that is okay.
2. Break the eggs into a small bowl and whisk or beat well with a fork. Lift the cover and stir the pudding thoroughly to break up any tapioca clumps. Spoon a few tablespoons of the hot tapioca into the bowl with the egg and beat welL Pour the egg mixture back into the cooker and stir well to combine. Replace the cover and cook on LOW for an additional 30 minutes. Serve warm, or pour into a bowl, let cool, cover, and chill.