Meadowwood Tapioca Pudding

Whisk the milk sugar vanilla extract salt and tapioca pearls in a slow cooker until the sugar has dissolved. Turn the cooker to high setting cover with lid and cook for 2 hours. (If preferred set on low setting and cook for 4 hours. Stir pudding occasionally during cooking.)

Place egg yolks into a bowl and whisk until smooth. Mix about 1 tablespoon of the hot pudding into the egg yolks until thoroughly combined; continue gradually mixing hot tapioca pudding into the egg yolks slowly increasing the amount of pudding mixed in until the yolks and pudding total about 2 cups. Slowly pour the yolk mixture into the pudding in the slow cooker until blended whisking constantly until the egg yolks have thickened the pudding about 5 minutes.

Place lid back on the cooker and continue cooking until the pudding is your desired degree of thickness on high setting for about 30 more minutes (or low setting for 1 more hour).