adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Heavenly eggs with apple and port compote (Toucinho do ceu)
Heavenly eggs with apple and port compote (Toucinho do ceu)
0 Likes
Prep Time:
Cook Time:
Decadent Portuguese dessert made with egg yolks and sugar syrup, traditionally enriched with pork fat. Yolks were historically provided by winemaking nuns.
Ingredients:
  • 655g caster sugar
  • Thinly peeled zest of 2 lemons
  • 2 cinnamon quills
  • 200g whole blanched almonds
  • 24 egg yolks
  • 250ml (1 cup) pouring cream
  • 4 Pink Lady apples
  • 20g butter
  • 80ml (1/3 cup) ruby port
  • 50g flaked almonds, toasted, to serve
Instructions:
  • Preheat your oven to 180°C. Combine 600g sugar, zest, cinnamon, and 400ml water in a pan over low heat. Stir gently until sugar dissolves, then let it simmer without stirring until it reaches 116°C on a sugar thermometer (soft-ball stage). Remove and discard zest and cinnamon.
  • Grind almonds in a food processor until fine, then mix with sugar syrup and cook for 3 minutes. Let cool for 2 minutes.
  • Mix egg yolks and cream together in a bowl, then slowly incorporate the syrup mixture while whisking continuously.
  • Prepare the cake tin by greasing and flouring it. Pour in the egg mixture and place the tin in a roasting pan. Add enough boiling water to reach halfway up the tin. Bake for 25 minutes or until firm. Let it cool for 30 minutes, then gently run a knife around the edge and invert onto a plate.
  • Begin by quartering the apples, removing the cores and seeds, and then cutting each quarter into 4 wedges. Toss the apple wedges in a bowl with the remaining 55g sugar. Over medium heat, warm a non-stick frying pan and add the coated apples, cooking until syrupy. Then introduce the butter and cook, turning occasionally, for 5 minutes until achieving a golden and tender texture. Finally, mix in the port.
  • Top your delicious eggs with a fruity compote and sprinkle with toasted flaked almonds for an extra touch of flavor and texture.

Similar Recipes