Ovos Moles Recipes
OVOS-MOLES
Make and share this Ovos-Moles recipe from Food.com.
Provided by Boo Chef in West Te
Categories Dessert
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
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.
Nutrition Facts : Calories 347.7, Fat 9.1, SaturatedFat 3.3, Cholesterol 419.6, Sodium 18.8, Carbohydrate 61.1, Fiber 0.3, Sugar 50.1, Protein 6.2
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.
Provided by Northwestgal
Categories Dessert
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 507.9, Fat 5.8, SaturatedFat 2, Cholesterol 207.5, Sodium 25.1, Carbohydrate 115.5, Fiber 2.7, Sugar 109.1, Protein 3.8
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