We really like tapioca here so I doubled the recipe. Also, I only had large pearl tapioca on hand. I soaked it overnight and it worked out fine. I did cook 3 hours on high before adding the egg yolk since it was such a large batch. I also like to use the egg whites, beating them to a stiff peak with a little sugar. I folded these in 30-45 minutes after adding the yolks. (This was about how much time it took for the pudding to start to thicken.) You may have to wait longer for your tapioca by cooking it in the slow cooker but I love not having to stand over the stove! This is the way I'll be cooking it now.

Reviewed On: May 27, 2012

So simple, really great! Fixed them just as the recipe said. Then mixed a little butter, vanilla, confectioners sugar and milk for the icing and had a great midnight snack for guests. An awesome no muss, no fuss recipe.

Reviewed On: Jun. 28, 2011

This is a really good recipe. I did cut it in half just because I didn't need such a large amount . The only other change I made was adding about a teaspoon of cornstarch mixed with a little water. This thickened the sauce a little (I didn't want it too thick) and helped it coat the beans.

Reviewed On: May 28, 2010