Composition / ingredients
Step-by-step cooking
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Pour milk into a saucepan, pour vanilla sugar and put it to boil. While the milk is on the stove, whisk the egg yolks with sugar with a whisk so that the mass turns white. After that, we mix the flour into the yolk mixture. Stir well until smooth. Now pour the hot milk into the yolks, while constantly stirring the mixture with a whisk. We put it on the fire, add starch and, without ceasing to stir, bring it to a boil. Remove from the stove and let cool. Put the butter in the mixture, beat with a mixer. Separately, beat the egg whites to a stable foam and carefully add to the total mass. We coat the mold with butter, pour out our dough and put it in a preheated oven for five minutes, no more. We take it out, cool it and serve it to the table together with any jam.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Any jam - 271 kcal/100g
- Potato starch - 300 kcal/100g
