Sago Creme Brule with boozy raisins
180ml (125g) Safari Seedless raisins or sultanas
125ml Hanepoot or Muskadel dessert wine
180ml (170g) sago
625ml full cream milk
400ml tin of coconut milk
Pinch of salt
1 cinnamon stick
385g tin of condensed milk
15ml vanilla essence
10ml orange zest
3 extra-large egg yolks
125ml (105g) castor sugar
- Soak the raisins in the hanepoot/muskadel overnight. If you are pressed for time, heat the raisins and hanepoot/muskadel for 2min in the microwave on 70% power until the raisins have absorbed most of the liquid and are nice and plump. Set aside until later.
- Pre-heat the oven at 180 degrees. Place the sago in a bowl and cover with water, whilst you get the rest of the ingredients ready.
- Drain the sago and add to a pot with the full cream milk, coconut milk, salt and cinnamon stick. Heat the ingredients on a low heat to a gentle boil. Turn down the heat and keep simmering until the sago turns a translucent colour (about 20min). Stir continuously to prevent the sago from sticking or burning.
- Add the condensed milk and increase the heat to a gentle boil for about 10 min until the sago mixture is a thicker consistency. Remove from the heat.
- Whisk the egg yolks together and add this to the pot together with the vanilla essence, orange zest, butter and the raisins with the left over wine they were soaking in.
- Let the mixture cool and remove the cinnamon stick. Prepare individual ramekins or a large ovenproof dish (2L capacity) by rubbing butter on the base and sides.
- Pour in the sago mixture and bake for 30min and remove from the oven. Set the oven to grill and sprinkle a thin layer of castor sugar over the top of the sago pudding. Put the dish directly under the grill until the sugar has formed a thin caramelised layer. You can also use a chef’s blow torch for the same effect.
- Serves 6 – 8 portions
Soak sago for about 15 minutes.