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Sago Pudding with Egg

4 servings

Ingredients

• 150 g sago
• 6 pcs eggs
• 100 g sugar
• 35 g gelatin
• lemon zest (a little)
• cinnamon (whole) (a little)
• 0.5 l milk

Instructions

1. Scald the sago and cook slowly in milk with spices until soft and thick, stirring constantly.
2. Stir in the dissolved gelatin, remove the pot from the heat, mix the egg yolks with a little milk or hot sago, and then fold in the stiffly beaten egg whites.
3. Pour the mixture into a rinsed mold.
4. Once completely cooled, invert the pudding and serve with fruit or red wine sauce.

Modernized from a treasured 19th-century German cookbook.