CookEat Recipe
Sago Pudding with Currants
Six small sago-and-currant puddings under vanilla Sabayon.
Method
Steps
Step 1
Bring 473 mL milk to a boil, sprinkle in 85 g genuine palm sago and cook eight minutes while stirring.
Step 2
Off heat add 85 g icing sugar, 57 g dried currants, one teaspoon vanilla essence and three yolks from three whole eggs; mix three minutes.
Step 3
Beat the whites of those same three eggs to a stiff froth and fold in for half a minute.
Step 4
Butter and sugar six moulds, then fill with the mixture.
Step 5
Stand the moulds in a pan with hot water reaching halfway up their sides. Bake in a preheated 165 °C conventional oven for about thirty minutes, until set and the centres reach 74 °C.
Step 6
For the vanilla sabayon, beat two additional pasteurized yolks with 28 g sugar for two minutes.
Step 7
Bring 120 mL milk and 120 mL cream to a boil with seven drops vanilla.
Step 8
Gradually whisk into the yolks, then stir over gentle heat for about three minutes without boiling.
Step 9
Cheesecloth strain.
Step 10
Unmould the puddings onto a warm dish and spoon the warm sabayon over them.
Cooked it? Rate it.
Cooked 0 times