Tapioca Pudding. What to eat when you just can’t.


As it turns out, it’s pudding.

*Update* 7.15.12

This post was originally posted when I took ill in the fall of 2011.  Of all the unpleasant symptoms the most disturbing is the complete loss of taste buds.  With no ability to register taste and texture for two weeks I ate a lot of pudding.

Slow Cooker Tapioca Pudding

  • 1 heaping cup large pearl tapioca, soaked overnight
  • (Optional ) 1/2c small pear tapioca, unsoaked
  • 1c cream
  • 5c whole milk
  • 1 egg or a couple of yolks
  • ¾ sugar
  • 1 vanilla bean, split
  • Pinch salt

Place tapioca in a bowl along with the water enough to cover, and let stand overnight. Drain.

Transfer tapioca into a crock-pot along with the milk, heavy cream, and salt. Cook on high for 2 hours, stirring occasionally.

::Take a nap:: or simmer on low for 4-6 and ::take a longer nap::

In a small bowl, whisk together the egg  and sugar. Temper* small amounts of the tapioca into the egg mixture until you have added at least 1 cup.

*temper = stir very small parts of hot into cold until you will no longer scramble an egg.

Stir this back into the remaining tapioca in the slow cooker. Add the vanilla bean. Cook for at least 15 minutes more, stirring at least once.

Transfer the pudding to a bowl and cover the surface with film if you do not like pudding skin. Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.

Comfort Food.