Tapioca Pudding

Directions

1. 1
   Use a 4-quart slow cooker.
2. 2
   Combine the milk, sugar, and tapioca pearls in the stoneware.
3. 3
   Stir well to mix.
4. 4
   Cover and cook on high for 2 to 5 hours.
5. 5
   You want the tapioca to be soft and somewhat slimy, but it wont get thick.
6. 6
   In a mixing bowl, whisk the eggs with the vanilla.
7. 7
   Measure out 1/2 cup of the hot milk and tapioca mixture and whisk it into the eggs.
8. 8
   Add another 1/2 cup of the hot milk and tapioca, and whisk that into the eggs, too.
9. 9
   Then add yet another.
10. 10
    Now youll have a bowl of yellow tapioca gooeyness.
11. 11
    Pour the contents of the bowl into the stoneware, and whisk until it is all thoroughly combined.
12. 12
    I cover and cook on high for 30 to 45 minutes, or until the tapioca is pudding-like in consistency.
13. 13
    Unplug the cooker and let the pudding sit for about 1 hour to cool.
14. 14
    Ladle into serving-size bowls and chill in the refrigerator.
15. 15
    Or eat it with a serving spoon, hot, right out of the crock!
16. 16
    Your choice.