Serves: 8
Total Calories: 480
In a heavy pan boil together sugar and water until they become caramel color.
Beat the dozen eggs and add to the syrup. Don’t stir until the eggs begin to cook. Then stir only when necessary. The mixture should look like scrambled eggs, but golden in color. Add butter and cook until it is blended.
Serve in a compote dish.
This Golden Egg Pudding recipe is from the A Taste of Brazil Cookbook. Download this Cookbook today.
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