Cook It! Sago-Cheese Custard
Plus, I get to work with sago. Fun, tiny, jiggly sago. Heehee.
I took this recipe from Ms. Norrie Del Fierro's Popular Recipes of the Philippines. (It's available in National Bookstore should you want a copy for yourself. ISBN # 971-08-2890-8 and published 1986, just in case you're the type to hunt for this in a library.)
You will need:
- 1 cup sago (or tapioca bubbles. I recommend using the tiny ones.)
- 1 big can of condensed milk
- 5 egg yolks, slightly beaten
- 1 big can evaporated milk
- 1/2 cup of grated cheese
- 1 teaspoon vanilla
Let's get to it!
- Prepare your double-boiler. Since I didn't have a double-boiler, I made do with a small saucepan and a small casserole of the same circumference. The saucepan was slightly big enough for a snug fit with the casserole on top. I filled the saucepan a little under half-full, fit the casserole on it, and presto.
- Combine the condensed milk, grated cheese, and eggs and cook until thick.
- Add the sago...
- And the vanilla.
- Mix well until the custard is even.
- Taste the custard to see if the texture's to your liking. (I found my custard to be too thick for my taste, so I added about half a can of evaporated milk to dilute the concoction.)
- Watch your spoon sparkle with the joy of custard.
- Let the custard cool for a bit, then chill -- or not, if you like your custard warm.
This treat went a long way, considering that it was quite flavorful, could be further diluted with evaporated milk, and still taste great.
I plan to experiment with this recipe and substitute mangoes for the cheese once they're in season, come summer. Ditas also suggested using coffee, and I think that's also very doable. What other flavors, I wonder?
Update! colleague and baking expert Jib recommended I use Lindt, Ricoa's 100% Baking Chocolate, Hershey's Dark, and Cadbury's Cauville if I want to try making a chocolate version. The chip version might make the custard too sweet, as the chips themselves are already rather sweet.