Slow Cooker Homestyle Tapioca Pudding

Ingredients

Directions

1. Place the milk, tapioca, vanilla extract and salt in the Crock-Pot® slow cooker and mix well to blend.
2. Cover; Cook on High 2 hours.
3. In a small bowl, whisk together the sugar and egg yolk. Add small amounts of the cooked tapioca into the egg mixture, whisking to combine until tempered, about 1 cup.
4. Add the egg mixture to the remaining tapioca and stir again.
5. Cook on High for 20 minutes.
6. Transfer the pudding to a medium bowl and cool to room temperature. Cover and chill.
7. Top with the whipped topping to serve.

Notes