Baked Sago Pudding with Lotus Seed Paste

With this recipe, I could make 1 glass casserole (8in X 8in), or 8 small baking cups.
  I find it a bit too sweet, but my family think it is just right.  I cannot tell whether I should reduce the quantity of sugar or not.  So, I just keep it.

Ingredients

1/2 sago pearls

2 tbsps custard powder

2 tbsps cornflour

1/2 cup sugar

100 ml evaporated milk

2 tbsps butter

1/2 cup lotus seed paste

3 eggs

1 egg yolk (whisked, for topping)

Directions

1.          Cook sago pearls in 8 cups of boiling water for 10 minutes.  Remove from heat and remains covered for 10 minutes.  Rinse in cold water (this can remove all the stickiness).  Drain and set aside.

2.          Mix custard powder and cornflour with 150 ml of water.

3.          Cook sugar in water until it dissolves.  Add evaporated milk.  Bring to boil.

4.          Mix in sago pearls and butter.  Remove from heat.

5.          Pour the cornflour emulsion (from step 2) into the sago mixture (from step 4).  Mix well and set aside to let cool.

6.          Stir in the eggs one by one.  Mix well.

7.          Grease a baking tray (or small baking cups) with butter.  Pour in the sago mixture until half filled.

8.          Spread a layer of lotus seed paste on top.  Pour in the remaining sago mixture until 80% full.

9.          Brush whisked egg yolk on top.

10.      Bake the pudding in a pre-heated oven at 190C for about 20 minutes. Serve hot.