Summer is finally starting to show its face here in the mountains, but I have a feeling we’ll experience cold nights and mornings all year long. Yesterday morning as I was trying to get rid of the chill with my third cup of tea, I had a craving for some warm tapioca pudding. It seemed a little gluttonous to make it just for myself at 10:00 in the morning, so I did it the slow cooker way and we all enjoyed warm pudding for dessert after dinner.
Slow Cooker Tapioca Pudding
3 1/2 c. milk (whole milk makes the best pudding, of course!)
1 beaten egg
1/3 c. sugar
1/3 c. small pearl tapioca
1 tsp. vanilla extract
Combine milk and egg in slow cooker and mix with a wire whisk. Whisk in sugar, tapioca, vanilla, and salt. Cook on low 4-5 hours depending on how thick you want the pudding–be careful not to overcook it! Whisk every hour or so to keep an even consistency. So easy and so yummy!