Sago-crème caramel
Sarie resep
A lovely carmel dessert filled with creamy sago
serves 8
Sago...
• 200 g (250 ml) sago
• 1 liter milk
• 2 vanilla peels(can be replaced with 5m vanilla essence)
• 1 cinnamon stick (can be replaced with 2,5 ml fyn cinnamon)
• 100 g (110 ml) butter
Crème Caramel
• 150 g (190 ml) sugar
• 80 ml water
• 120 ml milk
• 125 ml cream
• 4 egg yolks
• 2 eggs
• 5 ml vanilla essence
• 75 g (95 ml) sugar
Sarie resep
A lovely carmel dessert filled with creamy sago
serves 8
Sago...
• 200 g (250 ml) sago
• 1 liter milk
• 2 vanilla peels(can be replaced with 5m vanilla essence)
• 1 cinnamon stick (can be replaced with 2,5 ml fyn cinnamon)
• 100 g (110 ml) butter
Crème Caramel
• 150 g (190 ml) sugar
• 80 ml water
• 120 ml milk
• 125 ml cream
• 4 egg yolks
• 2 eggs
• 5 ml vanilla essence
• 75 g (95 ml) sugar
First you prepare the sago. Let it soak the milk for 2 hours. Remove the seeds from the vanilla and add together with the cinnamon stick and butter to the sago. Heat it and let it boil over low heat until the sago is soft and totally transparent. Remove from heat and let it cool. Remove the cinnamon stick- make sure all the cinnamon pieces are removed
Prepare the crème caramel
pre- heat the oven to 160 °C. Boil 150 g sugar and water in a medium pot for 8 – 10 minutes until caramel forms. Spray a 15 x 10 cm bread pan with spray and cook. Add the hot caramel to the pan and leave until the caramel sets. Boil milk and cream in a clean pot. Whisk egg yolks, eggs, vanilla, and 75 g sugar until light and creamy. Add the hot milk mixture whilst stirring all the time. Pour the mixture through a sifter and add to sago mixture. Pour into the bread pan. Place the bread pan into an oven dish which is filed halfway with hot water. Cover the bread pan with foil and bake 50 – 60 minutes or until it is set like jelly. Remove from oven and place in fridge to cool. Remove carefully from the pan and serve.
Prepare the crème caramel
pre- heat the oven to 160 °C. Boil 150 g sugar and water in a medium pot for 8 – 10 minutes until caramel forms. Spray a 15 x 10 cm bread pan with spray and cook. Add the hot caramel to the pan and leave until the caramel sets. Boil milk and cream in a clean pot. Whisk egg yolks, eggs, vanilla, and 75 g sugar until light and creamy. Add the hot milk mixture whilst stirring all the time. Pour the mixture through a sifter and add to sago mixture. Pour into the bread pan. Place the bread pan into an oven dish which is filed halfway with hot water. Cover the bread pan with foil and bake 50 – 60 minutes or until it is set like jelly. Remove from oven and place in fridge to cool. Remove carefully from the pan and serve.
