Ovos Moles De Papaia Papaya And Egg Yolk Pudding Recipes

PAPAYA AND EGG YOLK PUDDING

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.

EGG CREAM PUDDING (PUDIM DA AVO)

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.

SAVORY EGG PUDDING

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.