Vanilla Tapioca PuddingJoel Feren
- ½ cup tapioca pearls
- 3 cups full cream milk
- 2 eggs
- 1/3 cup sugar
- 1tsp. vanilla extract
- ¼ cup thickened cream
- 8 scoops vanilla Ensure powder
- 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.
- Gently whisk eggs in a separate bowl. Temper with small amount of heated tapioca mixture to equalise the temperature as this prevents curdling.
- Add whisked eggs to pot and combine well. Regularly stir until mixture becomes pudding-like. Remove from heat and set aside for 10 minutes.
- Add vanilla extract and Ensure powder and stir well.
- Serve with chopped strawberries
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