Creamy Sago Milk Pudding with Cinnamon
Meet sagu de leite, a beloved Brazilian treat that tastes like a warm afternoon at grandma's: sago (tapioca) pearls simmered gently in milk, sweetened with condensed milk and dusted with cinnamon. The result is a silky, barely pearlescent cream served ice-cold. Simple, generous and utterly comforting.
🛒 Ingredients
12 servings
- 1 litre whole milk
- 2 eggs (whites and yolks separated)
- 1 cup sago (or tapioca) pearls
- 1 cup water
- 1 can sweetened condensed milk (about 395 g)
- A pinch of ground cinnamon, to serve
- Optional: a little vanilla or a cinnamon stick in the milk
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Directions
- 1
Put the sago pearls in a bowl, cover with the cup of water and let them soak for about 30 minutes, until they absorb the water and soften to the touch.
- 2
In a saucepan, pour the milk and add the egg yolks passed through a sieve to avoid lumps. Warm over low heat without letting it boil.
- 3
Add the drained sago and cook over low heat, stirring constantly: the milk should never stick or boil.
- 4
Once the pearls turn translucent and rise to the surface, pour in the sweetened condensed milk and keep cooking for a few minutes, stirring, until it is fully blended and the cream thickens slightly.
- 5
Take off the heat. Whip the egg whites to firm peaks and fold them into the still-warm cream with a spatula, lifting gently to keep the air in.
- 6
Pour into a large shallow serving dish, smooth the top and sprinkle generously with ground cinnamon.
- 7
Let it cool to room temperature, then refrigerate for at least 3 hours. Serve well chilled.
💡 Chef's Tip
The secret is to stir constantly while cooking: that is what keeps the sago from sticking and gives the silky texture. Whip the whites until firm and fold them in gently, off the heat, to keep those airy little flakes. Make it a day ahead: it is even better the next day, once fully set in the cold.
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