In a medium saucepan, add the sugar and water, constantly mixing to obtain the caramel. Pour it into a pudding mold and let it cool.
In a saucepan, combine the port, sugar, and five egg yolks, cooking over direct heat until reaching 85 °C. Pour the mixture into a container and cover with plastic wrap.
In a bowl, beat the egg whites and gradually incorporate the sugar until it reaches the consistency of meringue, then place it in the pudding mold with the caramel.
Place the pudding mold in a water bath or steam and cook for 45 minutes. Remove, let cool, and serve with sabayon sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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