45 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Ingredients for 5 portions
Ingredients for portions/units
Pasteurised egg yolk 0.12 kg
Sugar 0.2 kg
Creamed corn 0.02 kg

The following elaborations are needed for this recipe:


  • 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 1.68 g
Saturates 9.3 g
Monounsaturated fatty acids 6.0 g
Polyunsaturated fatty acids 1.33 g
Cholesterol 297.25 mg
Calcium 285.43 mg
Iron 3.53 mg
Zinc 2.1 mg
Vitamin A 198.7 ug
Vitamin C 3.6 g
Folic acid 41.2 ug
Salt (Sodium) 272.0 mg
Sugars 48.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.