Ovos Moles De Papaia Papaya And Egg Yolk Pudding Recipes

Steps:

• Add the papaya, lemon or lime juice and water to electric blender and blend on high for about 45 seconds. Scrape down the sides of the blender with a rubber spatula. Repeat the blending process until the mixture is a smooth puree.
• Using the back of a spoon, rub the puree through a fine sieve into a 2 quart stainless steel pan.
• Add the sugar, mixing well to ensure even distribution. Add the cloves and cinnamon stick. Bring to boil over high heat, stirring constantly.
• Cook until a few drops of the mixture immediately form coarse threads when dropped from a spoon into cold water. (The mixture needs to be stirred regularly, until this point is reached.)
• Remove the pan from the heat and using a slotted spoon remove the cloves and cinnamon stick. Discard the cloves and cinnamon stick.
• Using a whisk, beat the egg yolks vigorously, in a deep heat proof bowl, for about a minute, until the yolks thicken slightly.
• Pour the hot syrup into the egg yolks in a thin stream, beating constantly and vigorously. Continue to beat the mixture until it is smooth and thick. It should be a deep bright yellow in color.
• The mixture should be divided into 4 individual heat proof dessert dishes and left to cool to room temperature. The dessert will continue to thicken while it cools.
• The dish should be served immediately when it reaches room temperature, or it may be completely chilled in a refrigerator before serving.
• The lemon/lime zest may be sprinkled on top of the dessert before serving.

Steps:

• 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.

Steps:

• Combine the water and rice in a saucepan - simmer, covered, until the rice is very soft, about 30 minutes.
• Strain, reserve the water,and discard the rice or keep it for another use.
• Add sugar to a saucepan with 1/2 cup of the rice water and cook over medium heat, stirring from time to time, to make a thin syrup.
• Remove the pan from the heat and cool slightly, then gradually whisk the syrup into the egg yolks, beating vigorously.Pour the mixture into the saucepan and cook over very low heat, whisking or stirring constantly until the mixture is thick. Do not let it boil. When it is like a thick custard pour it into a dish and let cool.

Steps:

• Using a food processor or a rolling pin, finely crush the tea biscuits and set aside.
• In a double boiler fill the bottom with 2-3 inches of water, place it over medium-high heat, and bring it to a simmer. On the top of the double boiler stir the egg yolks and sugar. Keeping the water in the bottom at a slow simmer, continue to stir until the egg mix is smooth. Then using a whisk and stirring a little faster, pour in the milk and beat until it's a frothy creamy consistency. You can use a hand held mixer with a whisk attachment to make it easier.
• Remove from heat and let it cool.
• Meanwhile, in a medium bowl pour out the heavy whipping cream and add 2 tablespoons of sugar. Whip until stiff peaks form. Set aside.
• To assemble the dessert, use the serving dish of your choice, layer the cookie crumbs first, then a layer of the sweet egg cream, then another layer of the crumbs, then a layer a the whipped cream. Last, add just a dusting of the cookie crumbs.
• Refrigerate for at least 3 hours, but overnight is the best.

Steps:

• Set a rack in the middle of the oven and preheat to 375°F Butter a 2 quart ovensafe casserole.
• Combine flour, 1/2 cup of half-and-half, whole eggs and egg yolk in a bowl; whisk until smooth. Add remaining half-and-half and heavy cream and whisk to combine. Season with salt and black pepper.
• Combine potatoes, parsley, tarragon and lemon zest in a bowl; toss to coat.
• Melt butter in a large frying pan over medium-high heat. When it foams, add leeks and season with salt and pepper. Saute until leeks are soft, 5-6 minutes. Add leeks to potatoes and toss to combine; season again with salt and pepper.
• Spread potato-and-leek mixture evenly over the bottom of the casserole; pour eggs over the top.
• Bake in preheated oven until puffy and brown, 30-35 minutes. Let rest at least 20 minutes before cutting. Serve warm, room temperature or cold.