Egg Yolk Pudding


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.

Spanish recipe: Egg Yolk Pudding. Photo by: Toya Legido/©ICEX.


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

Federico Oldenburg/©ICEX

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.