Put the milk and the sugar in a saucepan, stir in the sago and heat. Simmer gently, stirring constantly. Be careful not to burn the milk. Cooking time about 10 minutes. I always tasted a pellet in between to see if it was already soft.
Then mix the vanilla pudding powder with a little milk, add to it, briefly bring to the boil. If it gets too thick, add some milk. Take the pot off the stove. Whisk 1 egg yolk with a little milk or cream and stir into the soup. Now it can no longer boil.
The soup tastes hot, lukewarm, but also cold.
The ideal soup (not only for children) in bad weather, in a bad mood, or when you are sick and not really hungry.
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