Soak the sago pearls for 15 minutes. Wash well and drain.

Heat the milk with cinnamon, sugar and salt till heated. Add the drained sago pearls and cook till the pearls become translucent. The sauce may thicken a bit but if it doesn't, don't worry much.

Take the mixture off the stove and stir in the butter till melted. Allow it to cool slightly.

Whisk in the egg yolks till well combined. Keep whisking to avoid it from getting scrambled.

Preheat oven to 180 degrees. Keep 6 ramekins ready.

Whisk the egg whites in a clean bowl till glossy. Add the sugar and whisk till stiff.

Divide the sago mixture equally into the ramekins. Top with the egg white mixture.

Bake for 25 minutes. Allow to cool slightly. Serve warm.