6 eggs
1/2 cup of sugar (90 g)
1/2 cup of water (120 ml)
1/2 cup of milk (120 ml)
1 tablespoon of vanilla extract
1 cup of tahini, peeled (150 g), mashed
6 eggs
1/2 cup of sugar (90 g)
1/2 cup of water (120 ml)
1/2 cup of milk (120 ml)
1 tablespoon of vanilla extract
1 cup of tahini, peeled (150 g), mashed
In a blender, beat the eggs until you get a light mixture. Reserve
In a large refrigerator container, mix together the sugar and water and cook in the microwave on medium heat until it becomes a smooth consistency (about 5 minutes). Reserve
Add the milk and vanilla extract to the egg mixture reserved earlier and stir well
Add the reserved liquid, mix, and cook in the microwave on medium heat until it thickens slightly, stirring halfway through (approximately 2 minutes)
Remove from microwave
Add the tahini and mix until you get a smooth and creamy texture
Distribute among four cups, cover with plastic wrap, and refrigerate for about 2 hours before serving
379 calories per serving
