Ingredients
14 eggs
200 gr glazed sugar
100 ml water
Sugar glucose (liquid sugar)
Preparation
Using your fingers spread the glucose over muffin molds. Boil water in a sauce pan and place the molds over it to steam them.
With the syrup; pour the sugar in a pot, add 100 ml of water and boil. Once it boils, take the pot off the fire.
In another bowl beat 10 egg yolks and 4 whole eggs. Add the hot syrup to the eggs and continue beating. Once everything is well mixed, strain if needed.
Using a small ladle fill the muffin molds.
When the water boils in the sauce pan, place the molds in the higher level and cover, let the cook for 15-20 minutes. Let them cool outside of the saucepan.
To unmold them, shake the mold slightly and place them over a pan or plates. Serve cold.
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