Capuchin Egg Yolks
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 9 egg yolks
- 1 egg white
- 1 tablespoon flour
- butter
- sugar syrup (almíbar)
Instructions
- Beat the egg white thoroughly until foamy. Incorporate one tablespoon of flour and beat again until well combined. Grease a mold with butter and transfer the batter to it. Cook the mold in a bain-marie (water bath) and finish cooking in the oven until set. Remove from the mold and allow to cool completely. Once cold, cut into small cubes and coat with sugar syrup (almíbar).