Ingredients
9 cupcakes 9 egg yolks 1 liter of milk 8 tablespoons of sugar 2 tablespoons of cornstarch Ground cinnamon for dusting
Instruccions
Initial Preparation: Start by breaking the cupcakes into small pieces.
Place them at the bottom of individual bowls, creating a soft and fluffy base for your soup.
Mix the Egg Yolks: In a large bowl, combine the egg yolks, sugar, and cornstarch. Ensure these ingredients are well integrated to achieve a smooth mixture.
Cook the Mixture: Place your mixture over heat, stirring constantly. It's crucial to keep stirring to prevent the mixture from sticking or forming lumps. Cook over medium heat until the mixture boils and begins to thicken.
Assemble the Soup: Carefully pour the hot mixture over the broken cupcakes in the bowls. Do it slowly so that the cupcake absorbs the mixture and is completely covered.
Assemble the soup: Carefully pour the hot mixture over the crumbled muffins in the bowls. Do it slowly so that the cupcake absorbs the mixture and is completely covered.
Cooling and Decoration: Allow the soup to cool to room temperature. Once cool, sprinkle ground cinnamon on top for an aromatic and delicious touch.
Tips and Tricks
Perfect Consistency: If you prefer a thicker soup, you can add an extra tablespoon of cornstarch.
Variety: Try adding vanilla essence or lemon zest to the mixture for a different flavor.
Presentation: Serve in colorful bowls for a cheerful and appetizing touch.
This soup recipe is a delightful way to transform simple ingredients into a warm and comforting dessert.
Perfect for an autumn afternoon or as the finale of a special meal, especially now during the Christmas season. I hope you enjoy preparing it as much as you will enjoy eating it!
*This recipe has been provided courtesy of Nieves C.
Thanks!
