Doce de Ambrosia

Name: Doce de Ambrosia
Yield: 4
Cuisine: Sao Tome and Principe
Ingredients: Whole milk — 1 L (4 cups); Sugar — 200 g (1 cup); Egg Yolks — 6; Cinnamon Stick — 1; Zest of 1 lemon; Vanilla extract — 1/2 tsp

The Quirky Foodster Team

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Servings

Ingredients

Whole milk — 1 L (4 cups)
Sugar — 200 g (1 cup)
Egg Yolks — 6
Cinnamon Stick — 1
Zest of 1 lemon
Vanilla extract — 1/2 tsp

Method

Combine the milk, sugar, cinnamon stick and lemon zest in a saucepan.
Bring to a gentle boil, stirring occasionally.
Reduce heat and simmer, uncovered, for 25-30 minutes, stirring occasionally, until the milk begins to curdle slightly and thicken, taking on a golden colour.
Whisk the egg yolks in a separate bowl.
Gradually whisk a ladleful of the hot milk mixture into the egg yolks to temper them.
Return the tempered yolks to the saucepan, whisking constantly.
Cook over low heat for 5-8 minutes, stirring, until thickened to a soft custard-like consistency.
Stir in the vanilla, remove the cinnamon stick, and let cool before serving.

Introduction: A rich, custard-like egg and milk sweet, traditionally made for festivals and special celebrations.

Cultural Background: Doce de ambrosia, shared across the Portuguese-speaking world, is a rich, sweet treat made from curdled milk and eggs, prepared in Sao Tome and Principe for festive occasions and special family celebrations.

Tips: Cook over gentle heat throughout, especially once the eggs are added, to avoid curdling into scrambled egg texture rather than a smooth custard. Stir frequently to prevent scorching on the bottom of the pan.

Variations: Add a splash of port wine for a traditional festive variation; serve with a dusting of extra cinnamon on top.

Storage: Store covered in the refrigerator for up to 3 days.

Reheating: This dessert is served chilled or at room temperature and is not reheated.

Nutrition: Approx. 240 kcal, 7 g protein, 32 g carbohydrate, 9 g fat per serving.

FAQs:

Q: Why does the milk need to curdle slightly?

A: The gentle curdling and thickening is characteristic of ambrosia's texture, giving it a distinctive rich, custard-like quality.

Q: Can this dessert be made ahead for a celebration?

A: Yes, it can be made a day or two in advance and stored chilled, making it convenient for festival preparations.