Ingredients:

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

Directions:

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 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.

Bon Appetit!