Coimbra Cream Pudding

Preheat the oven to 350°F (medium)

Grease a 9-inch round cake pan with butter and line it with parchment paper

In a stand mixer, beat the yolks with flour until thick and airy (about 8 minutes)

Separately, whip the egg whites until stiff peaks form

Add the egg whites to the yolk mixture and continue beating for another 5 minutes

Gradually add the cornstarch, stirring gently with a spatula

Pour the batter into the prepared pan and bake in a preheated oven at 350°F until a toothpick inserted in the center comes out clean (about 50 minutes)

Let it cool and then unmold onto a serving plate

Gently remove the parchment paper and serve at room temperature

266 calories per slice

Note: This cream pudding forms a golden crust that breaks off, which separates from the rest of the batter.