Prep 10 mins
Cook 15 mins
This is light and creamy and goes well with some chilled pineapple pieces folded through and served in individual nice dishes or glasses with a dollop of whipped cream and a cherry on the top or can be used in tall parfait glasses layered with fruit and topped off with whipped cream. My family loves it just 'as is' with a dollop of whipped cream on top.
- 2 ounces sago
- 1 pint milk
- 1⁄4 teaspoon salt
- 2 ounces brown sugar
- 2 eggs (separated)
- 1⁄4 teaspoon vanilla
- Place sago in a medium sized pot and add the milk.
- Bring to the boil then simmer very slowly over low heat for 7-10 minutes, stirring occasionally.
- Add the salt and sugar and bring to the boil again.
- While milk/sago mixture is simmering separate the eggs, ( whites in one bowl and yolks in another). Beat the egg whites until they form peaks that turn over at the top when the beater is lifted from them.
- After bringing to the boil again when salt and sugar have been added remove from heat and pour a little of the mixture into the egg yolks which have been slightly beaten and mix thoroughly.
- Pour this back into the saucepan and mix well.
- Return pan to the heat and bring to the boil again, stirring all the time.
- Remove from the heat as soon as it boils and with a metal spoon fold in the egg whites and the vanilla.
- Either pour into a serving bowl to get cold or leave in the saucepan to cool if putting in individual dishes.
- Serve either warm, at room temp or cold.
Really comforting and creamy. One slight note: stir quickly when pouring the egg yolk mixture in the pot. If you don't, you'll get chunks of soft yolky chunks in your dessert. Still tasty, just looks funny. :) I've added maple extract instead of vanilla, substituted 1/2 of the milk with light soy milk, used rock sugar instead of brown (that's just what I had on hand at different times). Always very tasty!!! Thanks for this recipe!