Method:

1. In a medium pot add milk, cream and tapioca and cook on medium-high heat. Slowly add sugar and cook for 10 minutes until tapioca thickens. Be sure to stir regularly to prevent tapioca from sticking to the bottom of the pot.
2. Gently whisk eggs in a separate bowl. Temper with small amount of heated tapioca mixture to equalise the temperature as this prevents curdling.
3. Add whisked eggs to pot and combine well. Regularly stir until mixture becomes pudding-like. Remove from heat and set aside for 10 minutes.
4. Add vanilla extract and Ensure powder and stir well.
5. Serve with chopped strawberries