Creamy caramel baked sago
- Marianne Jacoby
- Feb 26, 2016
- 1 min read
4 cups (1 litre) Clover Full Cream Milk 1 cup (185 g) sago ½ tsp (2 ml) salt ½ tsp (2 ml) ground nutmeg ½ tsp (2 ml) ground cinnamon ¼ cup (50 g) brown sugar ⅓ cup (80 g) Clover Springbok Butter 2 tsp (10 ml) caramel essence 4 eggs, separated Topping: ¼ cup (50 g) brown sugar ½ tsp (2 ml) ground cinnamon
Method Preheat oven to 170ºC and grease a large ovenproof pudding dish.
Heat the milk just below boiling point and add the sago, salt, nutmeg and cinnamon.
Simmer over very low heat for 10 - 15 minutes, or until the sago is transparent.
Add the brown sugar, butter and caramel essence and stir in well.
Remove from heat.
Whisk the egg yolks, add to the sago mixture and mix well.
In a clean bowl, whisk the egg whites until stiff and fold into the sago pudding.
Bake in the preheated oven for 30 minutes.
Mix the topping ingredients together and sprinkle over the top, return to the oven for an additional 10 - 15 minutes or until set.
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