Irish Crock Pot Chocolate Tapioca Pudding Recipes
IRISH CROCK POT CHOCOLATE TAPIOCA PUDDING
This is a delicious comfort food with a kick. Serve it with simple wafers, topped with a dollop of whipped cream and expect requests for seconds.
Provided by Olha7397
Categories Dessert
Time 3h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Large (minimum 5 quart oval slow cooker.
- Lightly greased 6-cup baking dish. (1.5 L).
- In a bowl, combine tapioca pearls with water to cover. Stir well and set aside for 20 minutes. Drain, discarding liquid. Transfer to prepared baking dish.
- Meanwhile, in a saucepan, heat 1 cup of the milk over low heat just until simmering. (Do not boil.) Remove from heat. Add chocolate and stir until melted. Pour into prepared baking dish and stir to combine.
- In blender, combine eggs, sugar, remaining 1 1/2 cups of the milk, liqueur and vanilla. Blend until smooth. Add to prepared baking dish and stir well. Cover with foil and secure with string. Place dish in slow cooker stoneware and add enough boiling water to come 1 inch up the sides of dish. Cover and cook on High for 2 1/2 to 3 hours, until a knife inserted in the pudding comes out clean. Stir well. Serve warm or cover and chill overnight. Top with a dollop of whipped cream. Serves 6.
- 175 Essential Slow Cooker Classics F. Finlayson.
Nutrition Facts : Calories 177.8, Fat 5.4, SaturatedFat 2.8, Cholesterol 84.7, Sodium 73.2, Carbohydrate 27.2, Fiber 0.1, Sugar 17, Protein 5.4
SLOW COOKER TAPIOCA PUDDING
Classic tapioca pudding is made with very little hassle in a slow cooker. There is no need to presoak small tapioca pearls prior to cooking.
Provided by GF.food
Categories Desserts Custards and Pudding Recipes
Time 3h5m
Yield 8
Number Of Ingredients 4
Steps:
- Stir together the milk, sugar, tapioca, and eggs in a slow cooker. Cover, and cook on Medium for 3 hours, or on Low for 6 hours, stirring occasionally. Serve warm.
Nutrition Facts : Calories 190.6 calories, Carbohydrate 30.3 g, Cholesterol 58.7 mg, Fat 5.2 g, Protein 6.5 g, SaturatedFat 2.7 g, Sodium 66.3 mg, Sugar 22.3 g
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- Cover and cook on HIGH for 2 to 3 hours, stirring every once in a while. (The tapioca should be soft but not very thick.)
- In a small mix bowl, beat the eggs slightly. Stir about 1/2 cup of the hot tapioca mixture and the vanilla into the eggs. (You are tempering the eggs so they don't scramble when you add them into the hot pudding.) Then stir in another 1/2 cup, mixing well.
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