THE CINNAMON EGG-CLOUDS

(Our Play on Shortcut Portuguese Custard)

THE CINNAMON EGG-CLOUDS

Ingredients: 400ml Double cream, 4 Egg yolks, 100g Sugar, 1 tsp Cinnamon, 1 tsp Vanilla extract, 1 Lemon (zested), Icing sugar, Ground Cinnamon...

Ingredients

  • 400ml Double cream
  • 4 Egg yolks
  • 100g Sugar
  • 1 tsp Cinnamon
  • 1 tsp Vanilla extract
  • 1 Lemon (zested)
  • Icing sugar
  • Ground Cinnamon

Cooking Method

  1. The Swell Heat cream and sugar until simmering—do not boil.
  2. The Bloom Whisk yolks with the spices and a tiny 10ml splash of warm cream to release the aromatics.
  3. The Silk Merge Slowly whisk the hot cream into the spiced yolks until it forms a uniform yellow silk.
  4. The Bake Pour into small pastry cases; bake at 250°C for 8 minutes until the tops have charred black spots.
  5. The Final Flourish Serve warm with a final raw dust of cinnamon.

Cuisine: Portuguese

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