Encharcada de Ovos (Portuguese soaked eggs from Évora)
Encharcada is an example of Portuguese conventual confectionery. Portuguese conventual sweets are very rich and the name of this category of recipes is due to the fact that they are sweets created by nuns who lived in convents. They are characterized by being mostly composed of large amounts of sugar, egg yolks and almonds.
- 2 whole eggs
- 10 egg yolks
- 2 cups sugar
- ¼ cup water
- 1 tsp lemon juice
- ¼ tsp cinnamon powder
- ¼ tsp salt
- Lemon peel from one lemon
- Peel about 4 large pieces of lemon rind from the lemon
- In a pot add a 1/4 cup of water, 2 cups of granulated sugar, lemon rind, lemon juice, and a 1/4 tsp of salt.
- Over medium heat bring to a boil. Once the sugar solution begins to boil, let it simmer for an additional minute. If you have an instant read the monitor the temperature should get to about 215°F - 235°F
- Set the sugar solution aside and let it cool down for at least five minutes
- In another bowl add two whole eggs and 10 egg yolks. Then whisk them together gently.
- Strained egg mixture through a sieve into a vessel that's easy to pour.
- Put the pot with the sugar on the stove top - over low heat. Slowly drizzle in the egg yolk mixture. A few tablespoons at a time. Allow the eggs to curdle a little, then add more eggs. Continue adding the eggs.
- Once all of the eggs have been added, turn the heat to the lowest setting and continue to cook and stir for an additional 5- 10 minutes.
- Add the cooked egg mixture to your serving dish. It's probably easiest just to put it in individual ramekins. But you could also put it in a shallow serving dish, or a false bottom tart pan.
- Sprinkle the top of the dessert generously with cinnamon.
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