Reviewed: Mar. 27, 2012

This was DEE-licious. I used the 1 1/2 qt. slow cooker that only heats to hight, and cooked it for 2 hours. I used 1/2 cup sugar (perfect sweetness), 2 TBSP vanilla like it says in the video, and 2 egg yolks. You don't really need to cook it long after adding the egg yolks, since you're not bringing the temp down much so it cooks in just a minute. We were ooh-ing and ahh-ing so much over the flavor that my son even turned down ice cream for it, and he didn't like tapioca before this!

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Reviewer:

JLANAM

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Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Albuquerque, New Mexico, USA

Reviewed: Feb. 25, 2012

Very good flavor. A full recipe fits perfectly in a 1.5-Quart slow-cooker. I used a heaping 1/2 cup of sugar (granulated sugar subsitute worked well, too). Cooking on High for 1.5 hours worked best, stirring occasionally (2 hours made the pearls pretty mushy). Using 2 egg yolks worked for me, and that's the QTY of yolks in the original video for this recipe. The original also called for 2 Tablespoons of vanilla. I love vanilla, so I use that amount. It will seem SOUPY even after you add the yolks and let it cook for 20-30 minutes - don't worry, because it will set up nicely after it cools and chills. Best tapioca recipe I've ever found..........creamy, yummy comfort food!

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Reviewer:

Springchick

Cooking Level: Expert

Home Town: Mason, Ohio, USA

Living In: Springboro, Ohio, USA

Reviewed: Feb. 7, 2012

this is the best Tapioca pudding i've ever had, i am not a big fan of any puddings, but my husband loves it so i made this one and omg im now a huge pudding fan. this recipe is amazing i didn't change a thing

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Reviewer:

tori

Cooking Level: Expert

Living In: Ottawa, Ontario, Canada

Reviewed: Jan. 27, 2012

Very good recipe. I have a 1 1/2 qt slow cooker and it was the perfect size. It's not overly sweet and I liked that. Easy to make, smooth and delicious. I didn't make any changes.

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6 users found this review helpful

Reviewer:

PHYLLISMAY

Cooking Level: Intermediate

Reviewed: Jan. 17, 2012

Made this as stated. I am not a tapioca fan but figured our littlest would love it. I was right he devoured it. I tried some and actually liked it also. It was very smooth and creamy. The tapioca was done perfectly and the texture was fabulous, one of the reasons I didn't like it in the past. I also have a newer slow cooker but did not have any issues with it.

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Reviewer:

sanzoe

Cooking Level: Intermediate

Home Town: Minnetonka, Minnesota, USA

Living In: Excelsior, Minnesota, USA

Reviewed: Jan. 15, 2012

This recipe has great potential WITHOUT any changes. I had trouble because my slow cooker runs very hot. I tried cooking it on low and then warm and finally succumbed to high. It finally started thickening and I then over cooked it. I will continue to make it stovetop because I can't babysit my slowcooker. If you have one of the older crockpots, I think this would work much better. It still is very tasty. BTW I am going to keep my eye out for an older and slower crockpot. I did serve this over a puddle of grand marnier and the orange liquer was a very nice addition. Thanks so much for sharing this recipe Meadowwood!

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