OK Knittercook, here's what I did.
We don't have full cream milk so used skim milk and replaced 1/4 cup of the milk with cream. Used vanilla extract because I didn't have any beans either but I would have used vanilla bean paste if I had any in the pantry. I was almost out of sago so I used just under 1/3 of a cup (40g) which was just under the quantity required. I accidently left the sugar out and didn't realise until I tasted it but that was a good thing as I then added it at the end and tasted it until I got the sweetness I wanted without using the full 1/3 cup stated. Completely forgot the salt (going well aren't I
). Had almost a full egg (which included the white) left over from an eggwash yesterday so just added 1 yolk to that. I used varying speeds during the cooking to prevent sticking and keep things moving and this is the reason to not add the eggs until the end - plain custards cook fairly quickly which is why you can add all the ingredients in together at the beginning but if you added the eggs in at the beginning here, you would end up having a big cleaning job ahead of you as it cooks onto the bottom of the bowl. Because my sago quantity was lower than the recipe, the pudding was fairly runny when first cooked but as it cooled it thickened up. I will add the full amount next time though.
Step by step it went like this.
Placed the sago into the TM bowl with 170g skim milk and let sit for 1 hour.
Added 510g milk and cooked for 10 mins/100
o/reverse/speed 1.
Lowered heat and cooked for 30 mins/90
o/reverse/speed 2.
Added 1/4 cup of cream to the lightly beaten eggs and added that mixture to the sago through the hole in the lid whilst the blades were running.
I then tasted it, added 45g of sugar and 1 tspn vanilla extract and cooked a further 2 mins/90
o/reverse/speed 3.
It pays to rest it for 10 minutes before serving as you do with risotto.
