Homemade Ambrosia: A Traditional Southern Brazilian Delight
A legendary dessert from Southern Brazil, specifically Rio Grande do Sul, known as the 'food of the gods.' This Ambrosia features a rich caramel base, tender curdled milk and eggs, infused with warm spices and brightened with lime, creating a heavenly treat.
Ingredients
- •1.5 cup Sugar (for caramel)
- •0.25 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.
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.
Time: 5 min - 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.
Time: 2 min - 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.
Time: 10 min - 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.
Time: 2 min - 5.
Add the lime zest to the pot. Stir very gently, just once, to combine the ingredients. Increase the heat to high.
Time: 1 min - 6.
Cook for approximately 35 minutes. Stir only occasionally and very gently. The goal is to preserve the beautiful, chunky curds that form.
Time: 35 min - 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.
Carefully transfer the Ambrosia to a serving dish and refrigerate until thoroughly chilled before serving.
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.
Recipe from TheCookbook.ai
Created by Marcelo Armani