Ingredients
8 cups 2% milk1 cup pearl tapioca1 cup plus 2 tablespoons sugar1/8 teaspoon salt4 large eggs, room temperature1-1/2 teaspoons vanilla extractOptional: Sliced fresh strawberries and whipped cream
Preparation
In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours.
In a large bowl, beat the eggs; stir in a small amount of hot tapioca mixture. Return all to the slow cooker, stirring to combine. Cover and cook 30 minutes longer or until a thermometer reads 160°. Stir in vanilla.
Serve with strawberries and whipped cream if desired.
