Gogli (kogel mogel)

A sweet, creamy custard made from egg yolks beaten with sugar, traditional in Central European Ashkenazi Jewish cooking. It is given to children or convalescents, topped with cocoa or stirred into a hot drink.

10 min
2 servings
Medium
Budget-friendly

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Ingredients

3 Very fresh egg yolks
3 tbsp Icing sugar
1 tsp Lemon juice
1 tsp Melted butter

Spices & seasoning

Ground cinnamon
1 pinch Fine salt

Optional extras

1 tsp Cocoa powder
100 ml Hot milk

On the side

Dry biscuits or toast

Nutrition facts

180 kcal per serving

Protein: 4.2 g
Carbohydrates: 19.9 g
of which sugars: 19.7 g
Fat: 9.3 g
of which saturated fat: 3.7 g
Fiber: 0 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

Carefully separate the yolks from the whites, making sure no trace of white remains.
Put the yolks in a bowl with the icing sugar and the pinch of salt.
Beat vigorously with a fork or whisk for 5 minutes, until you have a pale, creamy foam that forms ribbons.
Add the lemon juice and the lukewarm melted butter, then whisk for 1 more minute.
Divide the mixture between two small bowls and sprinkle with cinnamon, or cocoa if you prefer.
Serve straight away with biscuits, or pour hot milk over it for a comforting drink.