Sago pudding

🥛 Sago pudding is a cooked cream in which small pearls remain perceptible.

Sago pudding

Ingredients

  • 100 g small food-grade sago pearls, or clearly labeled tapioca
  • 750 ml semi-skimmed milk
  • 2 eggs, 100 g without shell
  • 70 g sugar
  • 15 g butter, 5 g for the dish
  • 1 small cinnamon stick
  • 250 ml water for soaking

Preparation

Soak the pearls in water for one hour, unless otherwise instructed by the manufacturer. Drain. Preheat the oven to 155 °C and butter a dish of about 20 cm.

Heat the milk with the cinnamon until simmering. Add the pearls and cook gently for 15 to 20 minutes, stirring, until almost translucent.

Remove the cinnamon stick. Beat the eggs with the sugar. Pour a ladleful of the hot mixture over the eggs while whisking, then combine the two preparations off the heat.

Add the remaining 10 g of butter. Pour into the dish, place it in a larger dish, and add hot water for a bain-marie halfway up.

Bake for 30 to 35 minutes, until the center is set but still soft. Carefully remove from the bain-marie and serve warm.