|Notice the Round "Pearls" of |
Starchy Sago in the Custard
|1886, Miss Corson's Practical American Cookery (New York)|
|1870, Jane C. Croly, Jennie June's American Cookery Book (New York)|
|1889, Aunt Babette's Cook Book (Ohio)|
|1893, Favorite Dishes by Carrie Shuman (Chicago)|
Modern Recipe Adaptation: Sago Cream
- 1/2 Cup Sago Pearls
- 2 Cups Whole Milk
- 1/4 Cup Granulated Sugar
- 1/4 Teaspoon Grated Nutmeg
- 3 Large Eggs
- Heat oven to 300º F. Place eight 4-ounce ramekins in a large casserole dish (you will probably need two casserole dishes).
- Rinse the sago pearls with cold water and drain.
- Add the sago and the milk to a medium saucepan and bring to a boil, stirring frequently. Cook on medium-low until the sago softens. Remove from the heat.
- Add the sugar and nutmeg and whisk until it dissolves.
- Place the eggs in a medium mixing bowl and whisk together.
- Temper the Eggs: Add about 1 cup of the hot mixture in small increments to the eggs in the mixing bowl and whisk together. Then, add the warmed eggs to the milk in the saucepan, whisk together.
- Then, add the nutmeg and whisk together.
- Pour the sago custard into the ramekins that are sitting in the casserole dishes.
- Pour enough boiling water into the casserole dishes so that it reaches about half-way up the height of the ramekins. Place in the oven and bake for about 20 minutes, or until the custard is set and firm.
- Refrigerate for several hours or overnight until completely cold.