Instead Creamy Sago Pudding

The Quick Soak: Rinse the sago pearls under cold water to remove excess loose starch. Place them in a small saucepan with water and let them soak until the pearls swell up (about 30 min).

Cook the Pearls: Pour the unsweetened almond milk, water and a tiny pinch of salt directly into the saucepan with the soaked sago and water. Bring to a low simmer over medium-low heat. Stir continuously so the pearls don’t stick to the bottom, cooking until the sago pearls turn completely translucent and the liquid transforms into a thick, clear gel.

Whisk the Custard Base: While the sago is simmering, whisk together the egg, skimmed milk, sweetener, and vanilla essence in a separate small cup until smooth.

The Tempering Trick: Lower the stove heat to its absolute lowest setting. Take a single tablespoon of the hot translucent sago from the pot and whisk it quickly into your cold egg mixture to warm it up gradually without scrambling.

Thicken on the Stove: Slowly pour the warmed egg mixture into the saucepan while stirring briskly and continuously. Cook on very low heat for an additional few minutes until the residual heat thickens the clear sago gel into a rich, creamy custard.

Serve: Pour the warm custard straight into a dessert bowl. Finish with a generous dusting of cinnamon and freshly ground nutmeg. Enjoy immediately while warm!