5-6 medium muffins or bread
2 cups and milk medium (about 500 ml)
5 eggs L size
Sugar 150 g
lemon zest
a little ground cinnamon
extra sugar for candy
2 cups and milk medium (about 500 ml)
5 eggs L size
Sugar 150 g
lemon zest
a little ground cinnamon
extra sugar for candy
First prepare the caramel. In a saucepan heat three tablespoons of sugar with a little water to dissolve until it starts to turn brown. Cover bottom of pan and allow to warm slightly.
Break the cupcakes or the bread into large pieces with your hands and distribute through the mold. Separate the whites from the yolks of eggs and beat the whites almost stiff. Add the egg yolks and beat some more. Add the milk, sugar, lemon zest and a pinch of cinnamon. Mix everything gently.
Pour into the mold carefully, letting it soak it cupcakes. Putting in a oven, in a water bath or bain-marie and bake for about 25-30 minutes, until you try with a knife comes out clean. Let it cool, unmold on a source upside-down and store in the refrigerator until serving time.