Milk Egg Cake
Directions
- 1In a bowl, combine egg yolks, sugar, and low gluten flour.
- 2In a bowl, combine egg yolks, sugar, and low gluten flour.
- 3In a bowl, combine egg yolks, sugar, and low gluten flour.
- 4Add milk and whisk until well combined.
- 5Add milk and whisk until well combined.
- 6Add milk and whisk until well combined.
- 7Pour the mixture into a small saucepan and cook over low heat, stirring constantly until thickened.
- 8Pour the mixture into a small saucepan and cook over low heat, stirring constantly until thickened.
- 9Pour the mixture into a small saucepan and cook over low heat, stirring constantly until thickened.
- 10Pour the mixture into a glass bowl and let it cool completely.
- 11Pour the mixture into a glass bowl and let it cool completely.
- 12Pour the mixture into a glass bowl and let it cool completely.
- 13Once the mixture is cool, pour it into a mold and refrigerate for at least 2 hours.
- 14Once the mixture is cool, pour it into a mold and refrigerate for at least 2 hours.
- 15Once the mixture is cool, pour it into a mold and refrigerate for at least 2 hours.
- 16Once the cake has set, unmold it and dust with powdered sugar before serving.
- 17Once the cake has set, unmold it and dust with powdered sugar before serving.
- 18Once the cake has set, unmold it and dust with powdered sugar before serving.
Ingredients
- 2 egg yolks
- 2 egg yolks
- 2 egg yolks
- 20 grams sugar
- 20 grams sugar
- 20 grams sugar
- 20 grams low gluten flour
- 20 grams low gluten flour
- 20 grams low gluten flour
- 100 ml milk
- 100 ml milk
- 100 ml milk
Equipment
bowlspoonwhisksmall saucepanglass bowl