- Serves: 8
- Ingredient Notes: Vegetarian, Corn-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 4 cups milk (see note)
- 2/3 cup sugar
- 1/2 cup small pearl tapioca
- 2 teaspoons vanilla extract
- 3 egg yolks
- 2 teaspoons lemon zest
- 1/8 teaspoon freshly grated nutmeg
- Pinch of salt
- 4 nectarines, pitted and chopped (see note)
- Sliced fresh basil, to serve (optional)
Directions
Combine milk, sugar, tapioca and vanilla in a slow cooker; stir well. Cover and cook on Low for 2 ½ hours, until tapioca is mostly transparent.
Beat the egg yolks in a small bowl. About 1 cup tapioca mixture and beat well. Pour egg mixture into the slow cooker and mix well to combine. Stir in lemon zest, nutmeg and salt. Cook for 20 to 30 minutes longer on Low until pudding is thick. Let cool for 30 minutes.
Divide pudding among small bowls or cups and top with chopped nectarines and basil.
Special notes:
Non-dairy milk may be substituted for a dairy-free option.
Replace nectarines with seasonally available fruit, such as berries, pears, apples or mangoes.
This recipe is sized for either a 4- or 6-quart slow cooker.
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