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

The following elaborations are needed for this recipe


  • Boil 3/4 of the milk with the cinnamon and the orange and lemon peels (optional).
  • Dissolve the creamed corn in the remaining milk.
  • Add the milk yolks and mix all.
  • When the milk is well infused, remove the flavourings and add the mixture previously  strained through the Chinois.
  • Make the diluted caramel  and blend with the mixture. 
  • Mix all and put over the heat until the mixture reaches 85 ºC.
  • Cool and serve.


  • Check that the texture is  right by wetting a spatula and touching  it with a  fingertip to see if there is a well defined line.
Nutritional information (1 portion)
Fiber 0.04 g
Saturates 5.63 g
Monounsaturated fatty acids 4.08 g
Polyunsaturated fatty acids 1.14 g
Cholesterol 296.8 mg
Calcium 274.88 mg
Iron 1.74 mg
Zinc 1.6 mg
Vitamin A 198.4 ug
Vitamin C 3.6 g
Folic acid 41.2 ug
Salt (Sodium) 272.0 mg
Sugars 67.17 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.