Pudding from omelettes

Submitted by enr on 08 May 2003
Ingredients
H eggs
1 and 1/2 cup (300 ml) milk
90 g semolina
3 tsp (15 g) powdered sugar
15 g butter
peach jam
cherry brandy
almonds
butter spreads
Method
Meal pour in hot milk and boil less on low heat. The slurry was removed from heat, add sugar and the butter, and then cooled. Add the egg yolks, then the beaten egg whites to stiff. Pour dough into 2 greased with butter trays and bake in a hot oven. Two hot omelet is smeared with warm jam, topped with cherry brandy, assembled and decorated with steamed and peeled almonds.
Containers:
Difficulty
Average
Tested
0 users
08 May 2003
Author
vg