Encharcada de Ovos (Portuguese soaked eggs from Évora)

GET THE RECIPE:

2 eggs, plus 10 yolks
2 cups sugar
1/4. cup water

1 tsp lemon juice

lemon zest
1/4  tsp ground cinnamon
1/4 tsp salt

Peel about 4 large pieces of lemon rind from the lemon
Squeeze out one and a half teaspoons of lemon juice.
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.

I could be served warm or cold.



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