CREAMY CARAMEL BAKED SAGO
4 cups (1 litre) full cream milk
1 cup (185 g) sago
½ teaspoon (2 ml) salt
½ teaspoon (2 ml) ground nutmeg
½ teaspoon (2 ml) ground cinnamon
¼ cup (50 g) brown sugar
⅓ cup (80 g) butter
2 tsp (10 ml) caramel essence
4 eggs, separated Continue reading














