Ingredients with Measurements:
- 8 egg yolks
- 1 cup of sugar
- 1 cup of water
- 1 vanilla bean
- Pinch of salt
Special equipment needed:
- Medium-sized saucepan
- Whisk
- Fine mesh strainer
- Serving dish
Step-by-step instructions:
1. In a medium-sized saucepan, combine the sugar, water, and vanilla bean. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves.
2. Reduce the heat to low and let the mixture simmer for 5 minutes.
3. Remove the vanilla bean and scrape out the seeds. Add the seeds back into the mixture.
4. In a separate bowl, whisk the egg yolks and salt together until well combined.
5. Slowly pour the hot sugar mixture into the egg yolks, whisking constantly to prevent the eggs from curdling.
6. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until the mixture thickens and coats the back of a spoon. This should take about 10-15 minutes.
7. Remove from heat and strain the mixture through a fine mesh strainer to remove any lumps.
8. Pour the mixture into a serving dish and let it cool to room temperature.
9. Once cooled, cover the dish with plastic wrap and refrigerate for at least 2 hours before serving.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium heat for boiling and low heat for simmering and cooking.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories per serving: 270
Total fat: 9g
Saturated fat: 3g
Cholesterol: 425mg
Sodium: 50mg
Total carbohydrates: 43g
Dietary fiber: 0g
Sugar: 42g
Protein: 6g
Substitutions for ingredients:
- Vanilla bean: You can substitute with 1 teaspoon of vanilla extract.
- Sugar: You can use brown sugar or honey instead of white sugar.
Variations:
- Chocolate Doce de Ovos: Add 1/4 cup of cocoa powder to the mixture before cooking.
- Lemon Doce de Ovos: Add 1 tablespoon of lemon zest to the mixture before cooking.
Tips and tricks:
- Whisk the egg yolks and salt together well before adding the hot sugar mixture to prevent the eggs from curdling.
- Stir the mixture constantly while cooking to prevent it from burning or sticking to the bottom of the pan.
Storage instructions:
Cover the dish with plastic wrap and refrigerate for up to 3 days.
Reheating instructions:
Serve the doce de ovos chilled.
Presentation ideas:
Serve the doce de ovos in individual dessert cups or ramekins. Top with whipped cream and a sprinkle of cinnamon.
Garnishes:
Whipped cream, cinnamon, or fresh fruit.
Pairings:
Serve with a cup of coffee or tea.
Suggested side dishes:
This dessert can be served on its own.
Troubleshooting advice:
- If the mixture curdles, strain it through a fine mesh strainer to remove any lumps.
- If the mixture is too thick, add a little bit of water to thin it out.
Food safety advice:
Make sure to cook the mixture until it thickens and coats the back of a spoon to ensure that the eggs are fully cooked.
Food history:
Doce de ovos is a traditional Portuguese dessert made with egg yolks and sugar. It is often served during special occasions such as weddings and holidays.
Flavor profiles:
This dessert has a sweet and creamy vanilla flavor.
Serving suggestions:
Serve chilled as a dessert after a meal.
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Region: Portuguese