Ovos Moles De Papaia (Papaya and Egg Yolk Pudding)
- Ready In:
- 1 - 1 1⁄2 lb papaya (peeled, seeded and coarsely chopped)
- 1⁄4 cup fresh lime juice or 1/4 cup lemon juice
- 1⁄4 cup water
- 2 cups sugar
- 1 cinnamon stick, 3 inches long
- 4 whole cloves
- 5 egg yolks
- 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.
- 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,.
- 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.
- Remove pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.
- 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.
- 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.
- 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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