Fios de Ovos with a Twist

Ingredients

• 8 large egg yolks 8 large egg yolks
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• Zest of 1 lemon or orange Zest of 1 lemon or orange
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 16g, 8g
• Carbohydrates (total, sugars): 38g, 36g
• Protein: 8g
• Fiber: 0g
• Salt: 0.1g

Preparation

1. 1.
   In a mixing bowl, whisk together the egg yolks and citrus zest until well combined.
2. 2.
   In a saucepan, combine the sugar and water. Bring to a boil over medium heat, stirring until the sugar has dissolved completely.
3. 3.
   Reduce the heat to low and slowly pour the egg yolk mixture into the syrup, stirring gently to create thin threads.
4. 4.
   Cook the egg yolks in the syrup for about 2 minutes, or until they become firm and golden. Remove from heat and let cool.
5. 5.
   In a separate saucepan, combine the milk, heavy cream, sugar, and vanilla extract. Heat over medium heat until the mixture begins to simmer.
6. 6.
   Remove from heat and let the custard cool to room temperature.
7. 7.
   Once the custard has cooled, pour it into serving bowls or glasses.
8. 8.
   Gently place the cooked egg yolks on top of the custard, allowing the threads to cascade over the edges.
9. 9.
   Serve chilled and enjoy!

Treat your ingredients with care...

• Egg yolks — Make sure to separate the egg yolks carefully, ensuring no traces of egg whites are present. This will help achieve the desired texture of the fios de ovos.
• Citrus zest — Use a microplane or fine grater to zest the lemon or orange, avoiding the bitter white pith.
• Vanilla extract — Opt for pure vanilla extract for the best flavor.

Tips & Tricks

• To achieve thin and delicate threads, pour the egg yolk mixture through a fine-mesh sieve or slotted spoon into the syrup.
• For a more pronounced citrus flavor, add a few drops of lemon or orange juice to the egg yolk mixture.
• Serve the fios de ovos with a sprinkle of powdered sugar and a sprig of fresh mint for an elegant touch.
• If the egg yolks become too firm or clumpy, gently separate them with a fork before placing them on the custard.
• Experiment with different citrus fruits, such as lime or grapefruit, to create unique variations of this dessert.

Serving advice

Serve the fios de ovos chilled to enhance the contrast between the silky custard and the delicate threads of egg yolks. Garnish with a sprinkle of powdered sugar and a sprig of fresh mint for an elegant presentation.

Presentation advice

To create an eye-catching presentation, use transparent serving bowls or glasses to showcase the golden threads of egg yolks against the creamy custard. Drizzle a small amount of the syrup over the top for added visual appeal.