Egg Yolk Pudding

6 SERVINGS

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INGREDIENTS

6 egg yolks
200 ml canned coconut milk
20 g tapioca starch
50 g brown cane sugar
Seeds from 1 vanilla pod

INSTRUCTIONS

1
Prepare a water bath. You need two pots that fit into each other, or a pot and a bowl – preferably metal, to conduct heat well. Pour water into the larger pot, bring to a boil, and then reduce the heat to medium. In the smaller pot (or bowl), place all the listed ingredients and whisk them into a foam – this will take about 2–3 minutes. Then set the pudding aside and let it cool for at least 20 minutes.
2
Then transfer the pudding into glasses and chill it in the refrigerator for 15 minutes. Serve it with a dollop of quark or with seasonal fruit.

Jíme zdravě

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