Sago Custard
Ingredients
Directions
Soak two tablespoons sago in a tumbler of water for an hour or more.
Boil the sago in the same water until clear.
Add a tumbler of sweet milk.
When it boils, add sugar to taste.
Add a beaten egg and flavoring.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Sago
- Starch that swells and thickens the liquid into a soft, smooth custard as it cooks.
- Sweet milk (in the method)
- Adds liquid and richness, giving the custard a creamy body and mild sweetness.
- Egg (in the method)
- Sets with gentle heat to add body and richness to the custard.
The step that matters
Adding the beaten egg. Egg proteins set when heated, so the egg should go in while the custard is hot but not at a hard boil. Adding it to boiling liquid too fast can scramble it into flecks instead of a smooth custard.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.