While this is an easy recipe, it can also be tricky. First, I think it is essential to add some flavoring to this dish. I add a teaspoon of Mexican vanilla extract during the last half hour of cooking. Also, for those having trouble with the egg part of this dish, tempering is the answer. One hour before your pudding is done, whisk your eggs in a medium bowl, then slowly add a bit of the hot tapioca mixture to the eggs, stirring constantly. Go SLOW. Keep stirring and adding more of the hot mixture to the eggs until they are quite warm, then add to the crock pot and stir thoroughly. Stir again 30 minutes later (and add the vanilla extract). Cook another 30 minutes or so, and voila - delicious tapioca pudding, perfectly cooked!
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While this is an easy recipe, it can also be tricky. First, I think it is essential to add...