30 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Warm, Cold, Room temperature
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Pasteurised egg yolk 0.12 kg
Azúcar 0.2 kg
Creamed corn 0.02 kg

The following elaborations are needed for this recipe:

  • Langue de chat biscuits
  • Custard:
    • Boil 3/4 of the milk with the cinnamon and the orange and lemon peels (optional).
    • 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, remove the flavourings and add the mixture previously 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. 


  • 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 0.18 g
Saturates 6.16 g
Monounsaturated fatty acids 4.62 g
Polyunsaturated fatty acids 2.09 g
Cholesterol 299.68 mg
Calcium 277.31 mg
Iron 1.85 mg
Zinc 1.63 mg
Vitamin A 198.43 ug
Vitamin C 3.65 g
Folic acid 42.16 ug
Salt (Sodium) 299.0 mg
Sugars 51.49 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.