45 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Seasonal period: All year
Allergens:
Eggs
Eggs
Gluten
Gluten
Milk
Milk
Soy
Soy
Ingredients for 5 portions
Ingredients for portions/units
Pasteurised egg yolk 0.08 kg
Sugar 0.133 kg
Creamed corn 0.013 kg
Elaboration

The following elaborations are needed for this recipe:

SETTING-UP

  • Boil 3/4 of the milk with  75 g of chocolate coating per litre of milk so as   to aromatize.
  • Mix the sugar with the creamed corn and dissolve in the remaining milk.
  • Add the egg yolks and mix all..
  • When the milk is well infused,add the mixture peviously strained through the Chinois.
  • Blend all together and put over the heat until the mixture reaches 85 ºC.
  • Remove from the heat and let it cool quickly.
  • Put into bowls sprinkled with ground cinnamon and grain sugar.
  • Garnish with a langue de chat biscuit.
Nutritional information (1 portion)
Fiber 1.21 g
Saturates 6.74 g
Monounsaturated fatty acids 4.54 g
Polyunsaturated fatty acids 1.84 g
Cholesterol 201.04 mg
Calcium 191.02 mg
Iron 2.39 mg
Zinc 1.42 mg
Vitamin A 132.47 ug
Vitamin C 2.4 g
Folic acid 28.38 ug
Salt (Sodium) 208.33 mg
Sugars 34.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.