Sagu de Vinho Tinto

Ingredients

• 200 g small tapioca pearls (sagu)
• 750 ml dry red wine
• 500 ml water
• 180 g caster sugar
• 1 cinnamon stick
• 4 whole cloves
• 1 strip orange zest
• 500 ml whole milk
• 3 egg yolks
• 80 g caster sugar, for the custard
• 1 tbsp cornflour
• 1 tsp vanilla extract

Before you cook

• Rinse the tapioca pearls briefly under cold running water and drain them.
• Soak the pearls in the 500 ml of water for 20 minutes.
• Whisk the egg yolks, custard sugar and cornflour together in a bowl until pale.

Steps

1. Pour the pearls and their soaking water into a saucepan and set it over medium heat.
2. Bring it to a simmer and cook for ten minutes, stirring often so the pearls do not stick.
3. Add the wine, sugar, cinnamon stick, cloves and orange zest.
4. Simmer gently for 20 to 25 minutes, stirring every few minutes, until the pearls are translucent right through with no white dot in the middle.
5. Take the pan off the heat and lift out the cinnamon, cloves and zest.
6. Pour the sagu into a serving bowl and leave it to cool, then chill it for at least two hours.
7. Heat the milk in a clean pan until it steams.
8. Pour a ladle of the hot milk onto the yolk mixture, whisking constantly.
9. Return everything to the pan and stir over low heat for about five minutes, until the custard coats the back of a spoon.
10. Stir in the vanilla, press cling film onto the surface and chill the custard.
11. Spoon the cold sagu into glasses and pour the custard over the top.