For the egg custard:
6 eggs, separated
1 1/3 cup (240 g) of sugar
1 cup (140 g) of all-purpose flour
1 recipe for a syrup in a caramel stage
2 cups of sugar
1 cup of water
cinnamon to taste
1 recipe for a syrup in a thread stage
2 1/2 cups of sugar
1 1/2 cups of water
12 egg yolks
egg custard slices
For the egg custard:
6 eggs, separated
1 1/3 cup (240 g) of sugar
1 cup (140 g) of all-purpose flour
1 recipe for a syrup in a caramel stage
2 cups of sugar
1 cup of water
cinnamon to taste
1 recipe for a syrup in a thread stage
2 1/2 cups of sugar
1 1/2 cups of water
12 egg yolks
egg custard slices
Prepare the egg custard or use leftover from this sweet dish
Beat the egg yolks well with the sugar to obtain a fluffy cream
Beat the whites until snowy
Add the beaten egg yolks slowly, stirring carefully
Add the sifted flour slowly and stir delicately
Place in a 24 cm diameter ring mold, greased and floured
Bake in a moderate oven (180°C) for about an hour approximately
Let it cool slightly and cut into slices
Get 26 slices
Prepare the syrup to caramel stage: bring sugar and water to boil and stir only until sugar dissolves
Cook without stirring until reaches the point where forms a very resistant thread with a loop at the end
Perfume with cinnamon to taste
Pass the egg custard slices in this syrup, press lightly with a spatula to express some syrup and arrange on the serving plate
Prepare the syrup to thread stage with 2 1/2 cups of sugar and 1 1/2 cups of water
Break the eggs with a fork and add to the syrup
Bring to boil again and stir until it starts to simmer
Pour over the egg custard slices and sprinkle with cinnamon at serving time.
