Fresh Pasteurised Whole Egg
A product made from fresh eggs for better workability, all in a clear, compactible and recyclable bottle.
Download the technical sheetRecipe
Egg Cream Dessert
- Heat the milk and vanilla sugar on the hob.
- While they are heating, beat the Cocotine Whole Egg in a large bowl with the sugar until the mixture starts to lighten in colour.
- When the milk is hot, pour it over the egg and stir well.
- Take some small ramekins and pour the preparation into them.
- Preheat the oven to thermostat 6 (180°C) and bake in a water bath for about 30 minutes. Wait for the cream to turn a golden brown. Let it cool and then serve.