Huevo mol - Pilar Hernández's Chilean Cuisine
Something so old and traditional in Chile—it's said that nuns used to make huevo mol during colonial times—seems quite plausible, as it's a good way to preserve egg yolks and use them if you've made meringue. Essential for mille-feuille with dulce de leche and huevo mol or pancakes with dulce de leche and huevo mol.
Ingredients · Servings 2
- 6 egg yolks
- 250 grams of sugar
- 3 tablespoons of water
- 1 teaspoon of vanilla
- almond flour (peeled and ground almonds) if desired, for crimping to cover a cake or make chocolates
Method · PT-497396H58M37S
- In a large bowl, gently beat the egg yolks with the vanilla until frothy, about 1 minute.
- In a small saucepan, combine the sugar and about 3 tablespoons of water. Heat over medium-high heat, stirring until all the sugar is dissolved. Stop stirring and let it boil for a couple of minutes; you want a thick syrup, but not too thick. If you have a thermometer, bring it to 220°F/105°C.
- Meanwhile, prepare a bain-marie in a pot, adding enough water to cover 3 cm of the bottom and bringing it to a boil.
- Pour the syrup in a thin stream over the egg yolks and whisk by hand until fully incorporated. Place the bowl over a pot of simmering water and cook in a bain-marie for 5-8 minutes, stirring constantly with a whisk. Check that it has reached the desired consistency (like jam).
- Pour into a clean jar and let cool. Use chilled and keep refrigerated.
- If you want to use it to decorate a cake, mix with almond flour or very finely chopped blanched almonds until you get a spreadable paste.
- If you want to make chocolates, add more almond flour until you can shape them and roll them in more almonds or powdered sugar.
The only difficulty with this recipe is getting the right consistency. Just like with jams, the easiest thing to do is keep a small plate in the freezer and when you want to test the consistency, put a teaspoon of the egg mixture on the plate, wait a couple of minutes, and then test it.
Description
A traditional recipe.
