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Egg Yolk Pudding


Make a caramel with sugar and water and use to coat a mold. In a pan, make a syrup from the sugar and water and cook to the thread stage. Beat the egg yolks and gradually whisk in the syrup, in a thin stream. Strain into the caramel-coated mold. Bake in a pan of water in the oven at 150ºC / 302ºF for about 20 minutes. When set, remove from the oven, leave to cool and turn out.

Preparation: Escuela Superior de Hostelería y Turismo de Madrid

Spanish recipe: Egg Yolk Pudding. Photo by: Toya Legido/©ICEX.


Can se served in individual portions or as a cake. Can also be accompanied with a fruit salad.

Nutritional Facts

Energy (kcal): 312
Energy (kJ): 1,305
Protein (g): 2.2
Fat (g): 1.9
Carbohydrates (g): 76.4
Iron (mg): 0.4
Riboflavin (mg): 0.1
Vitamin E (mg): 0.3


Information provided by: The Spanish Nutrition Foundation (FEN)

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