Egg White Pudding with Egg Yolk Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 14 egg (s), including the egg white
- 1 teaspoon baking powder, coated
- 14 tablespoon sugar
- Fat for the shape
- Flour for the mold
For the cream:
- 14 egg (s), including the yolk
- 14 tablespoon sugar
- 300 ml milk
Print Recipe
Pin Recipe Instructions
- Beat the egg whites until stiff and add baking powder, gradually adding the sugar. Grease and flour a pudding mold and pour the pudding mixture into it. Cook the pudding in a preheated oven at 200ºC for 15 minutes in a water bath.
- For the cream, stir the egg yolks with the sugar until frothy. Warm the milk and add the frothy mass while stirring, peel off to the rose and let cool.
- Turn the pudding out and pour the cream over it.
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