Creamy Cinnamon Sago with Nutmeg Topping |

Name: Creamy Cinnamon Sago with Nutmeg Topping
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Southeast Asia
Ingredients: 4.2 cups – 1 litre milk; 3/4 cup sago; 3 tbsp sugar; 2 cinnamon sticks; 1 tsp vanilla essence; 2 eggs, separated; 2 tbsp castor sugar; Grated nutmeg, for sprinkling; Butter or nonstick cooking spray, for greasing the baking dish

Description

This Creamy Cinnamon Sago with Nutmeg Topping is the kind of old-fashioned pudding that makes the kitchen smell amazing while it bakes. It’s creamy, gently spiced, and finished with a soft, sweet top that turns beautifully golden in the oven.

Ingredients

Units Scale

4.2 cups - 1 litre milk
3/4 cup sago
3 tbsp sugar
2 cinnamon sticks
1 tsp vanilla essence
2 eggs, separated
2 tbsp castor sugar
Grated nutmeg, for sprinkling
Butter or nonstick cooking spray, for greasing the baking dish

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Instructions

Preheat the oven to 350⁰F (180⁰C).
Lightly grease a medium-sized ovenproof baking dish with butter or nonstick cooking spray and set it aside.
Pour 1 litre milk into a medium pot.
Add 3/4 cup sago, 3 tblsp sugar, and 2 cinnamon sticks. Stir everything together and bring the mixture to a gentle boil over medium heat, stirring often so the milk doesn’t catch on the bottom of the pot.
Reduce the heat and cook the sago mixture until the sago pearls are mostly soft and the milk has thickened into a creamy consistency. This should take about 15 to 20 minutes. Keep stirring, especially towards the end.
Remove the pot from the heat and take out the 2 cinnamon sticks.
Beat the 2 egg yolks with 1 tsp vanilla essence in a small bowl.
To stop the egg yolks from scrambling, slowly add a little of the hot sago mixture to the beaten egg yolks while whisking constantly.
Add another spoonful or two, then gradually stir the egg mixture back into the pot.
Pour the creamy sago mixture into the prepared baking dish.
In a clean bowl, beat the 2 egg whites until they start to become frothy.
Gradually add 2 tblsp castor sugar while continuing to beat until the egg whites are firm and hold their shape. Don’t overbeat them until they become dry.
Gently spoon the meringue over the warm sago pudding, spreading it across the surface. Grate a light sprinkling of nutmeg over the top.
Bake at 350⁰F (180⁰C) for about 20 to 25 minutes, or until the meringue is puffed and lightly golden and the pudding is heated through.
Let the pudding stand for 10 to 15 minutes before serving.
It’ll be very hot straight from the oven, and giving it a little time to settle also makes it easier to spoon out.
Serve warm or chilled, depending on how you like your sago pudding.

Notes

Prepared, tried, and tested by Melanie