Homemade Ambrosia: A Traditional Southern Brazilian Delight

• •1.5 cup Sugar (for caramel)
• •0.3 tsp Lemon juice (for caramel)
• •0.5 cup Water (for caramel)
• •32 oz Whole milk
• •6 piece Eggs
• •2 piece Cinnamon sticks
• •8 piece Whole cloves
• •1 piece Lime juice (from 1 large lime)
• •1 piece Lime zest (from 1 large lime)

Instructions

1. 1

   In a medium bowl, lightly beat the eggs with a fork. Mix in the whole milk, cinnamon sticks, and whole cloves. Set this mixture aside.

2. 2

   In a large pot, combine the sugar, ¼ tsp lemon juice, and ½ cup water. Stir gently before turning on the heat, ensuring the sugar dissolves.

3. 3

   Place the pot over medium heat. Do not stir or use any utensils at this stage to prevent crystallization. Allow it to boil until it transforms from a light golden hue to a rich caramel color. Gently swirl the pot if needed to ensure even coloring.

4. 4

   Just as the caramel reaches the desired rich color, add the juice of the large lime to your milk/egg mixture. Immediately pour the entire milk/egg/lime mixture into the pot with the hot caramel.

5. 5

   Add the lime zest to the pot. Stir very gently, just once, to combine the ingredients. Increase the heat to high.

6. 6

   Cook for approximately 35 minutes. Stir only occasionally and very gently. The goal is to preserve the beautiful, chunky curds that form.

7. 7

   Continue cooking until the Ambrosia reaches your preferred consistency. It should be golden brown with a bit of syrup, but not swimming in liquid.

8. 8

   Carefully transfer the Ambrosia to a serving dish and refrigerate until thoroughly chilled before serving.

Chef's Tips

• 💡To prevent caramel crystallization, avoid stirring with utensils once the sugar begins to melt; gently swirling the pot is best. The small amount of lemon juice also aids in preventing crystals.
• 💡Watch the caramel color closely. Aim for a deep golden-brown, but be careful not to let it get too dark, as it can become bitter.
• 💡When cold milk meets hot caramel, some sugar may harden. Don't worry, it will dissolve back into the sauce as it boils.
• 💡For the signature 'chunky' texture, stir as little as possible during the slow cooking phase and always with a very gentle hand.
• 💡For a lighter version, you can skip the caramelizing step. Combine all ingredients (including sugar) in the pot at once and cook until the desired consistency is reached.