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Mascarpone And Vanilla Sago Brulee

Mascarpone And Vanilla Sago Brulee

TRY ME! Don't be put off this heavenly recipe because you don't like sago...this is sago like you've never known of the most ravishing desserts I and the team have played around with in the kitchen. Even if you've sworn never to eat sago again


  • ½ cup sago
  • 2½ cups whole cream milk
  • seeds from one vanilla pod or 2 tsp vanilla essence
  • 2 egg yolks
  • ½ cup caster sugar
  • 1 cup reserved pear juice (from the Perfect Poached Pears recipe)
  • 1 cup mascarpone or creme fraiche


  1. Soak the sago in 1 cup of milk in the refrigerator for 2-4 hours if possible. (See Cooks Tips)
  2. Transfer to a saucepan and add the remaining milk and vanilla essence or the seeds from the vanilla pod and stir constantly over a moderate heat for 10 minutes until the sago has become clear and transparent. The mixture will be very thick.
  3. Quickly beat together the egg yolks, 2 tblsp of the sugar, reserved pear juice and then stir into the hot sago mixture Stir constantly over a low-moderate heat until thickened.
  4. Stir in the mascarpone or cr?me fraiche and pour into a greased 3-cup-capacity oven-proof serving dish. Cover with greased plastic warp and refrigerate until ready to serve.
  5. Sprinkle with the remaining caster sugar and place under a hot grill for 5-6 minutes until the sugar caramalises. Serve with the Perfect Poached Pears.

Cooks Tips

- If you do not have time to soak the sago in advance, allow an extra 20 minutes’ cooking time. - If wished make the sago in small individual serving dishes. - We used Wilma’s brand sago, which is a quick cook variety. - To obtain the seeds from the vanilla pod, slice the pod, down its length, but without cutting in half. Open out and scrape out the seeds with a teaspoon.

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