FAST FIX
My family loves old-fashioned tapioca, but I don’t always have time to make it. So, I came up with this simple recipe. It lets us enjoy one of our favorites without all the hands-on time.
—RUTH PETERS BEL AIR, MD
PREP: 10 MIN. • COOK: 4 1/2 HOURS • MAKES: 18 SERVINGS
8 cups 2% milk
1 cup pearl tapioca
1 cup plus 2 tablespoons sugar
1/8 teaspoon salt
4 large eggs
1 1/2 teaspoons vanilla extract
Sliced fresh strawberries and whipped cream, optional
1. In a 4- to 5-qt. slow cooker, combine the milk, tapioca, sugar and salt. Cover and cook on low for 4-5 hours.
2. In a large bowl, beat the eggs; stir in a small amount of the 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.
3. Serve with strawberries and whipped cream if desired.