Custard Melkkos
Recipe Description
Makes 2,5 litres (10 cups) of melkkosIngredients
# 200g sago starch|sago# 2.5 liters milk
# 2 eggs
# 60 ml water
# 30 g cinnamon sugar|custard powder
# 2 ml salt
# 15 ml butter/margarine
# cinnanamon Granulated sugar|Sugar
- Soak the sago starch|sago in the milk for about an hour.
- Gradually bring the mixture to the boil over moderate heat, using a heavy based saucepan.
- Stir it quite often in order to prevent burning and simmer until the sago starch|sago is soft and transparent.
- Separate the eggs. Beat together the egg egg yolk|yolks, water, cinnamon sugar|custard powder and salt.
- Add the custard mixture to the milk mixture and simmer until thick, stirring often.
- Add the butter/margarine.
- Beat the egg whites until stiff but not dry.
- Stir a little of the stiffly beaten egg white into the hot melkos until mixed.
- Then lightly fold the remaining egg white into the mixture, using a metal spoon.
- Pour the custard melkkos into a heat proof serving dish, sprinkle lavishly with cinnamon sugar and serve immediately.
This article uses material from the "Custard Melkkos" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
