Candied egg

75 min
Suitable for vegetarians
Type of dish: Dessert
Temperature: Cold
Additional culinary preparation: Sweet
Seasonal period: All year
Allergens:
Eggs
Eggs
Ingredients for 5 portions
Ingredients for portions/units
Sugar 0.15 kg
Water 0.225 l
Egg yolk 6.5 ud
Egg whites 0.5 ud
Glucose 0.1 kg
Elaboration
  • Preheat the oven to 180 ºC.
  • Heat water in a saucepan to later be used in a bain-marie.
  • Take individual custard moulds and cover their bases with a thin layer of glucose.
  • Mix the egg whites with the yolks.
  • Boil the water with the sugar, add to the eggs beating with a wooden spoon just enough to smooth the mixture and avoid forming foam.
  • Fill the moulds with the mixture.
  • Bake in the oven in a bain-marie, refrigerate. Do not remove from the mould until use.
Nutritional information (1 portion)
Energy
288.05
kcal
Carbohydrates
49.93
g
Proteins
4.35
g
Lipids
7.88
g
Fiber 0.01 g
Saturates 2.35 g
Monounsaturated fatty acids 3.2 g
Polyunsaturated fatty acids 1.35 g
Cholesterol 311.22 mg
Calcium 35.35 mg
Iron 1.78 mg
Zinc 0.94 mg
Vitamin A 219.04 ug
Vitamin C 0.0 g
Folic acid 39.71 ug
Salt (Sodium) 23.0 mg
Sugars 48.56 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.