- 500 G SUGAR
- 2 CINNAMON STICKS
- 3 CLOVES
- 4 EGGS
- 1 LITRE MILK
- 1 TABLESPOON VINEGAR
- JUICE OF ½ LIME
Make a light syrup with sugar, 2 cups of water, cinnamon and cloves. Beat egg whites until stiff. Add egg yolks, one by one, and whisk briefly. Stir in the milk and pour the mixture into the pan with the syrup. Cook over low heat, stirring constantly, and add vinegar and lime juice. When milk curdles, turn up the fire a little bit and keep cooking, always mixing, until almost all liquid has gone. Let it golden slightly and remove from heat. Allow to cool and serve.
IN DETAIL: This recipe from Portugal became one of the most appreciated desserts in South and Southeast regions of Brazil. The biggest secret for a good ambrosia (word that comes from the Greek mythology and refers to a delicious food that would give miracle powers to the gods) is the texture: it must have perfectly regular little curds.
Confira a receita imperdível de Brigadeirão.
Aproveitar frutas muito maduras, que seriam descartadas, é uma das qualidades dessa sobremesa querida e preparada em todo o país.