We can’t forget to publish this delicious Grandma’s Egg Cream Cones Recipe, which for some of you will bring back fond memories of childhood. These sweets, along with glued nuts and kisses, are perhaps one of the most commonly prepared delicacies in the past.
See also: Poached Eggs from Panagurishte
Egg Cream Cones Recipe
The ingredients for these custard cones are a bit more, but well worth the time and effort. If you remember these milk cream cones, make your children too, these delicious sweets that are guaranteed to be etched in their minds for a lifetime. The view from the many filled cream cones on the table is simply impressive.
For the dough
- 2 large or 3 smaller eggs;
- 240 g of sugar;
- 300 g of yogurt;
- 300 ml. vegetable fat (oil);
- about 900 g of flour;
- 1/2 tsp. baking soda;
- 1 baking powder;
- vanilla.
For the cream
- 1200 ml. milk;
- 270 g of sugar;
- 7 egg yolks;
- 80 g corn starch (natural);
- vanilla;
- 70 g of butter.
How To Make Egg Cream Cones
Eggs and sugar are beaten until fluffy cream is obtained. Yogurt, in which soda, vanilla and baking powder are previously dissolved, is added to them.
Add the vegetable fat and beat briefly. Gradually add the flour and knead a medium hard dough. The finished dough is left to rest for 20-30 minutes.
Bake the cones at 170-180 degrees until they are slightly red. They are removed from the molds while they are still warm.
For the cream, beat the egg yolks together with sugar, starch and a little fresh milk. The remaining milk is placed in a suitable saucepan at a medium temperature and the egg mixture is added to it. Stir continuously until the cream thickens. Add the butter and vanilla and mix.
The cooled cones are filled with the warm cream. They are left to stand overnight, if at all possible.
Enjoy!
If you liked our recipe for Egg Cream Cones, check out our other suggestions for no-bake cheesecake.
