Using just 4 common pantry staples, this traditional shortbread cookie recipe yields 2 dozen rich, buttery, melt-in-your-mouth press cookies. They are ideal for Christmas cookie plates and simple to decorate.
| Prep Time: | 15 mins |
| Cook Time: | 2 hrs 30 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups whole milk
- ⅔ cup white sugar
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- ½ cup small tapioca pearls
- 3 egg yolks
Instructions
- Whisk the milk, sugar, vanilla extract, salt, and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting, cover with lid, and cook for 2 hours. (If preferred, set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)
- Place egg yolks into a bowl, and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks, slowly increasing the amount of pudding mixed in, until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended, whisking constantly until the egg yolks have thickened the pudding, about 5 minutes.
- Place lid back on the cooker, and continue cooking until the pudding is your desired degree of thickness, on high setting for about 30 more minutes (or low setting for 1 more hour).
Reviews
OK, I’ve made this recipe three times. The first time I followed the instructions exactly and it came out great (hence, the 5 stars). The last two times I made it however, I tried to double the recipe. Both times, the tapioca ended up like soup. It seemed to be thick enough when I removed it from the crock pot, but never set completely when it cooled off. I have no idea what I did wrong…
I didn’t care for it. I use Almond Milk and Stevia instead of sugar and make a low arb version that is much better!
Memories!! This took me back to my mother!! She loved Tapioca, but I have never made it. Followed the direcyions to the “T” and is was phenomenal!! Reason I never made it was so much time cooking at the stove. Not any longer,bthis will
So easy to make when you have a toddler and baby on your heels and not worry about burning it! the 1.5q crock pot really is the perfect size for it! Came out to 5 cups of pudding exactly. The pearls are so perfectly cooked. I went with the suggested 1/2 c sugar and did a heaping 1/2c of pearls. Soo yummy!
Tasted great, texture a little off, but I soaked pearls for 24 hours. Made exactly as directed, 2% milk only sub.
I gave this only 2 stars because it stuck to the pot despite cooking it on low. The flavor is good but the pot is a mess.
Hubby loves it! Used 2% milk and 1/2 cup sugar. Cooked it on high for 2 hours. After adding the egg yolks, I reduced the heat to low. 20 minutes later it was perfect. I’m not a fan of tapioca but really liked the flavor. I think I will be making this quite often.
Awesome recipe,, so easy and delicious! Definately a keeper ! The e only change was I added 1 teaspoon more of vanilla We will be enjoying this recipe often! Thank you for sharing! Lucille S
The only thing I changed was adding a bit more vanilla. Loved the pudding……smooth and creamy.
I gave this recipe a 3 only because if you cook this in a slow cooker on the high setting it will burn. I’m going to try it again on the slow cook setting because I think that will be fine. Flavor and texture were great.
Made as written except used 1% milk. It was excellent.
No changes made. Will make it again. The best part is being able to make it in my slow cooker. Love it! Little cinnamon sugar or nutmeg on top, wonderful dessert.
Yum, and EASY!!! How wonderful to throw a few ingredients in the crock-pot and have a warm, creamy, comforting, delicious pudding, a few hours later. I’m making it my second time, this week. Thanks so much for this wonderful recipe. I’m trying it with 1% milk, right now. Enjoy!
Insanely delicious. I let ours cool off and the end flavor was a bit like Spanish natillas, caramel-vanillaish. You could see the tapioca pearls perfectly but they were very smooth and melted on your tongue. This was very, very, VERY good. Oh, I forgot to say I used a real vanilla bean, and if you do that you will need to whisk it a lot to break the seed paste into the pudding while it cooks 🙂
We are tapioca pudding fans and this recipe is nice and easy. Didn’t have to worry about burning on the stove with a baby running around with the slow cooker method. I followed as written, except I added 2 TBS of vanilla as suggested by video and reviewers. I didn’t cut the sugar, because it tastes like the right amount as written:)
I used large pearl tapioca but didnt have the patience to soak it overnight. I did soak the tapioca for 3-4 hours using just hot tap water. The pearls cooked just fine and wasnt chewy. I doubled the batch and took advice from a previous comment about backing down on the salt. I am a salt fan and always keep a shaker nearby but the 1 tsp (1/2 dbled) just sounded like a lot so I tried 3/4 tsp and am glad I did as it was perfect, a hint of salt and not overpowering. It took a little longer to thicken then stated, but be patient, good things come to those who wait! YUM 🙂
Loved this recipe ;came out perfect.
Very delicious! A keeper. Lessened the sugar as suggested to 1/2 cup but overall yum-MOO!
How fast and easy! Using the slow cooker made for much less fuss, and the results were so good that my family requested that I make another batch the next day. My slow cooker worked beautifully on the high setting as long as I remembered to stir this occasionally. I did once substitute 1/2 cup of cream for 1/2 cup of the milk for a wonderfully rich and flavorful pudding, but it was also delicious using only the milk. My family thought this lovely with fresh strawberries, chilled, but I enjoyed it while it was still warm. If you’ve never had homemade tapioca, forget you’ve ever tried that store-bought packaged stuff. This is the way to go! Thanks for the great recipe!
I made this exactly as written except for reducing the sugar to 1/2 cup. At first I was worried about the consistency because it looked thinner than I am used to when it was done. However, it thickened up nicely when it cooled. Something about the flavor is a little off for me though and it also tastes a little salty. I may try making it again but use only 1/4 tsp. salt and maybe use two whole eggs instead of two egg yolks. As much as I like vanilla I think that I would only use 1 tsp vanilla next time too, so I can really get the tapioca taste I’m looking for.
Lowered the sugar to 1/2 cup and it was delicious. I’ve wanted a recipe that didn’t take constant attention and this fills the bill.