Gold Kiwi Pudding With Sago

Cap a meal with this luscious treat.

Makes 6

For the custard
1 cup mashed gold kiwi
2 large eggs, separated
pinch of salt
2 tablespoons cornstarch
2 1/2 tablespoons sugar
1 teaspoon vanilla
1 cup very hot whole milk
2 1/2 tablespoons sugar

For pudding
1 mashed kiwi
1/2 cup whipped cream
1 heaping spoonful of cooked sago

1  Strain mashed gold kiwi to remove excess juice.

2  Using a double boiler, whisk egg yolks until creamy then add salt, cornstarch,  sugar, vanilla, and  milk. Mix well. Cook over boiling water until custard thickens; cool.

3  Beat egg whites until stiff then add sugar. Fold in cooled custard, mashed kiwi, and whipped cream. To assemble, spoon 1 heaping spoonful of cooked sago in a glass and top with pudding. Chill until ready to serve.

Photography by David Hanson | Preparation & Styling by Elaine P. Lim | Props by Saizen, Robinsons Department Store | Kiwis used courtesy of

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