This delicious, fudge-like, highly sweet candy needs a wine in a class of its own. We suggest a Muscatel made in Marina Alta in Alicante, which has the acidity needed to give balance.
.png.transform/rendition-xs/image_image%20(1).png "Feder")
Egg Yolk Pudding
Preparation
Make a caramel with sugar and water and use to coat a mold. In a pan, make a syrup from the sugar and water and cook to the thread stage. Beat the egg yolks and gradually whisk in the syrup, in a thin stream. Strain into the caramel-coated mold. Bake in a pan of water in the oven at 150ºC / 302ºF for about 20 minutes. When set, remove from the oven, leave to cool and turn out.
Preparation: Escuela Superior de Hostelería y Turismo de Madrid.
Presentation
Can be served in individual portions or as a cake. Can also be accompanied with a fruit salad.
Nutritional Facts
Energy (kcal): 312
Energy (kJ): 1,305
Protein (g): 2.2
Fat (g): 1.9
Carbohydrates (g): 76.4
Iron (mg): 0.4
Riboflavin (mg): 0.1
Vitamin E (mg): 0.3
Information provided by: The Spanish Nutrition Foundation (FEN)
45 minutes
- 250 gr sugar
- 300 ml water
- 6 egg yolks
- 8.818 oz sugar
- 10.684 fl. oz water
- 6 egg yolks
- 1.18 cup sugar
- 1.268 cup water
- 6 egg yolks
Wine match