[vc_row][vc_column width=”1/3″][nd_options_service_pro nd_options_layout=”layout-2″ nd_options_align=”nd_options_text_align_center” nd_options_title_adv_options=”yes” nd_options_title_text_color=”#727475″ nd_options_image=”2184″ nd_options_title=”Makes: 4 servings” nd_options_title_size=”20″][nd_options_spacer nd_options_height=”30″][/vc_column][vc_column width=”1/3″][nd_options_service_pro nd_options_layout=”layout-2″ nd_options_align=”nd_options_text_align_center” nd_options_title_adv_options=”yes” nd_options_title_text_color=”#727475″ nd_options_image=”2182″ nd_options_title=”Preparation Time: 1 hour and 20 minutes” nd_options_title_size=”20″][nd_options_spacer nd_options_height=”30″][/vc_column][vc_column width=”1/3″][nd_options_service_pro nd_options_layout=”layout-2″ nd_options_align=”nd_options_text_align_center” nd_options_title_adv_options=”yes” nd_options_title_text_color=”#727475″ nd_options_image=”2186″ nd_options_title=”Level: Medium” nd_options_title_size=”20″][nd_options_spacer nd_options_height=”30″][/vc_column][/vc_row][vc_row][vc_column][nd_options_spacer nd_options_height=”20″][nd_options_text nd_options_text_tag=”h3″ nd_options_text_weight=”bold” nd_options_text_family=”nd_options_first_font” nd_options_text=”INGREDIENTS” nd_options_text_color=”#727475″ nd_options_text_font_size=”20″ nd_options_text_line_height=”20″][nd_options_spacer nd_options_height=”20″][vc_column_text]

  • 500 G SUGAR
  • 2 CINNAMON STICKS
  • 3 CLOVES
  • 4 EGGS
  • 1 LITRE MILK
  • 1 TABLESPOON VINEGAR
  • JUICE OF ½ LIME

[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][nd_options_text nd_options_text_tag=”h3″ nd_options_text_weight=”bold” nd_options_text_family=”nd_options_first_font” nd_options_text=”PREPARATION” nd_options_text_color=”#727475″ nd_options_text_font_size=”20″ nd_options_text_line_height=”20″][nd_options_spacer nd_options_height=”20″][vc_column_text]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. [/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_column_text][Fancy_Facebook_Comments][/vc_column_text][nd_options_text nd_options_text_tag=”h3″ nd_options_text_weight=”bold” nd_options_text_family=”nd_options_first_font” nd_options_text=”OTHER RECIPES” nd_options_text_color=”#727475″ nd_options_text_font_size=”20″ nd_options_text_line_height=”20″][nd_options_spacer nd_options_height=”20″][nd_options_post_grid nd_options_layout=”layout-7″ nd_options_width=”nd_options_width_25_percentage nd_options_float_left” nd_options_qnt=”4″ nd_options_category_slug=”receitas”][/vc_column][/vc_row]