Addmilk, cream, sugar and salt to a saucepan over medium heat. Bring to a simmer, then stir in tapioca and reduce heat to low. Cook, stirring often, until mixture has slightly thickened, and the tapioca pearls have plumped and softened, about 45 minutes. Add the eggs to a bowl and whisk to combine. 4 Strain the Oats. Place a clean linen towel inside a fine mesh strainer and place it over a large container. Pour the oat mixture into the strainer. Transfer the strainer and bowl to the Step2. Combine eggs, sugar and salt in large mixer bowl. Add evaporated milk, water and vanilla extract; beat until mixed. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in 13x9-inch baking pan; fill pan with hot water to 1-inch depth. Boilthe pasta, drain and mix with oil. Add grated cheese. In a deep bowl beat the eggs, sugar and vanilla sugar. Add lemon zest and lemon juice and mix well. Add the egg mixture to the macaroni and cheese and mix well. Leave some egg mixture aside for coating the top. Add raisins if you opted for and mix. Preheatthe oven to 350 degrees F and grease a baking dish with butter. Mix the brown rice, almond milk, cinnamon stick, 1/4th cup of sugar, salt, and vanilla in a bowl. Pour the mix into the baking dish. Spread the remaining sugar on a plate and coat the bananas with it. Place the banana slices on top of the rice mix. Vay Tiền Nhanh Ggads.

procedure text how to make milk pudding