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Egg Yolk Icing
(Ovos Moles)
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| What You Need: |
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1¼ cups sugar
1/3 cup cold water
10 egg yolks
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| How To Cook: |
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1. Combine the sugar and water in a 1- to 1½-quart saucepan. Stirring constantly, cook over moderate heat until the sugar is completely dissolved. When the syrup begins to simmer and becomes translucent, remove the pan from the heat and cool to room temperature.
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2. Meanwhile, in a heavy 2- to 3-quart saucepan, beat the egg yolks with a whisk or a rotary or electric beater until they are thick and light yellow. Beating constantly, pour in the syrup in a thin stream.
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3. Place the pan over the lowest possible heat and cook, stirring constantly with a large wooden spoon, for about 10 minutes, or until the mixture is smooth and thick enough to coat the spoon heavily. Do not let it come even close to boiling or it may curdle.
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4. Strain through a fine sieve set over a bowl and cool to room temperature. The icing will thicken further as it cools.
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NOTE:
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In Portugal, "Ovos moles" is not only used as an icing for cakes, but is served as a dessert in individual dessert dishes.
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