Portuguese Almond Egg Pudding
Ingredients
- 250g refined sugar
- 100g water
- 7g unsalted butter
- 90g almond flour
- 160g egg yolks
- 70g egg whites
- Cinnamon to taste
Preparation
Start by preparing a syrup with water and sugar.
Let it boil without stirring until the syrup reaches pearl stage between 104/108°C, then set aside for about 20 minutes to cool down slightly before adding the eggs.
When the syrup is lukewarm, add the almond flour, butter, cinnamon, egg yolks, and egg whites and mix well with a whisk.
Return the pan to medium-low heat and stir until the mixture becomes a creamy consistency.
Place the cream in a well-greased and sugar-sprinkled mold and bake in the oven at 170°C for approximately 30 minutes.
Notes
Do not use an aluminum pan for making egg sweets as they react and the sweet will turn gray.
