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Boil 3 cups water. Add sago and cook until translucent. Mix well beaten eggyolks, milk, vanilla and sugar. Add the cooked sago into this mixture. Blend well. Bake in buttered pyrex on top of baking pan with water. When cooked take out of the oven. Beat 3 eggwhite until stiff and add gradually 3 tbsp. sugar to make meringue. Cover the sago custard with meringue and bake until tips are brown.
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