Ingredients
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1 - 1 1/2
-
1/4
-
1/4
-
2
-
1
-
4
-
5
-
-
-
-
-
-
-
-
Directions
Ovos Moles De Papaia (Papaya and Egg Yolk Pudding), This is a recipe that originated in Mozambique which I found on the RecipesWikia website Eggs are used sparingly in some parts of Africa, and in some regions they remain a sign of fertility So this dessert would likely be served only for a very special occasion , This is a recipe that originated in Mozambique which I found on the RecipesWikia website Eggs are used sparingly in some parts of Africa, and in some regions they remain a sign of fertility So this dessert would likely be served only for a very special occasion
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Steps
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1
Done
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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 Pure. |
|
2
Done
|
With the Back of a Spoon, Rub the Pure 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
Done
|
Stirring Occasionally, Cook Briskly Until the Syrup Reaches a Temperature of 230f on a Candy Thermometer or a Few Drops Spooned Into Cold Water Immediately Form Coarse Threads. |
|
4
Done
|
Remove Pan from the Heat and, With a Slotted Spoon, Remove and Discard the Cinnamon and Cloves. |
|
5
Done
|
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
Done
|
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
Done
|
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. |
