Strawberry pudding with cornflakes

6 servings

35 minutes

Strawberry pudding with cornflakes is a delicate dessert that combines the airy texture of baked egg yolks with sugar and the crunchy base of cornflakes. This recipe is inspired by European traditions of using seasonal berries and light desserts. The sweetness of strawberries is complemented by the slight acidity of lemon juice, while cornflakes add an interesting texture contrast to the dish. The pudding is perfect for summer tea parties or as a light finish to a meal. In the oven, strawberries release juice that soaks into the cornflakes, creating a harmonious flavor. This dish can be served warm or chilled, garnished with fresh berries or cream. Elegant and easy to prepare, this dessert surprises with its rich flavor and tenderness.

Energy value per serving

• Calories: 234.1
• Proteins: 4.2g
• Fats: 4.2g
• Carbohydrates: 45.3g

Ingredients

• Strawberry: 600 g
• Egg yolk: 4 pc
• Sugar: 100 g
• Lemon juice: 30 ml
• Cornflakes: 150 g

Cooking steps

1. Whisk the egg yolks with sugar until a uniform white, sufficiently thick but still viscous mass forms, and combine with lemon juice.

   Required ingredients:

   • Egg yolk: 4 pieces
   • Sugar: 100 g
   • Lemon juice: 30 ml

2. Mix the result with corn flakes and pour it over halved and quartered tubers placed in a shallow dish. Put it in an oven preheated to 180 degrees for twenty to twenty-five minutes.

   Required ingredients:

   • Cornflakes: 150 g
   • Strawberry: 600 g