Ovos Moles De Papaia (Papaya And Egg Yolk Pudding)

Ovos Moles De Papaia (Papaya And Egg Yolk Pudding)


1. Combine the papaya, lime or lemon juice, and water in blender and blend at high speed for about 30 seconds. Scrape sides with a rubber spatula, and blend again until the mixture is a smooth purée.

2. With the back of a spoon, rub the purée through a fine sieve into a 2- to 3-quart enamel or stainless-steel saucepan. Mix in the sugar, cinnamon stick and cloves and, stirring constantly, bring to a boil over high heat,.

3. Stirring occasionally, cook briskly until the syrup reaches a temperature of 230°F on a candy thermometer or a few drops spooned into cold water immediately form coarse threads.

4. Remove pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.

5. In a deep bowl, beat the egg yolks with a wire whisk or a electric beater for about 1 minute, or until the yolks thicken slightly.

6. While beating constantly, pour the hot syrup into the egg yolks in a thin stream and continue to beat until the mixture is smooth and thick and is a bright, deep yellow color.

7. Divide the mixture among four 4-ounce heatproof dessert dishes, and let cool to room temperature. The dessert will thicken further as it cools. Serve at once, or refrigerate for at least 2 hours and serve it chilled.

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Nutrition

Ingredients