Preparation Time:
60 min
Note:
One of the best Cuban sweets. Once you eat one, you can't stop until they are all gone.
Ingredients:
- 10 egg yolks
- 1 egg white
- 2 tablespoons of white sugar
- 3 teaspoons of cornstarch
- 3 cups of white sugar
- 1 ½ cups of water
- 1 Lemon
- 1 cinnamon stick
- 1 teaspoon of vanilla
For syrup:
Instructions:
Preheat the oven to 375°F (190ºC). Prepare the paper cones and place them in the holes of the capuchino mold. Beat the yolks, the egg white, and the sugar for 15 minutes until well thickened. Gradually add the sifted cornstarch, gently folding in the mixture. Pour it into a piping bag with a medium nozzle and fill each cone up to 2/3 full. Bake for about 15 minutes or until golden on top. To prevent the tips from burning, place a shallow baking dish with a little water on the bottom rack of the oven while baking the capuchinos in the mold on the top rack. After baking, remove the paper and drizzle them with syrup.
To make the syrup:
Put sugar, water, cinnamon, the peel, and a few drops of lemon juice over the heat. Let it boil for 3 minutes. Add the vanilla. Let it cool before adding it to the capuchinos.
Rations:
20