Preheat oven to 150 °C and grease ramekins.
1 Put the milk, sago, 250 ml (1 cup) sugar and salt over a medium heat. Cook stirring constantly for 30 minutes or until the sago is completely transparent. Set aside for 10 minutes.
2 Separate the eggs and lightly beat the egg yolks and vanilla into the sago mixture. Transfer the mixture into your ovenproof dish.