Capuchin Egg Yolks
Origin: Madrid, Spain
Source: Anonymous, 1921
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).