Snack · 60 min · brazilian

Ambrosia (Milky Egg Dessert)

If you like milk, you’ll love this Brazilian snack — 60 minutes from craving to table.

✓ USDA-verified nutrition data

Ingredients

• 4 cups Milk
• 1.5 cups Sugar
• 6 Eggs
• 1 Lemon
• 2 Cinnamon sticks
• 4 Cloves

Steps

1. Bring the milk, sugar, cinnamon sticks, cloves, and wide strips of lemon peel to a gentle simmer — never a hard boil, which toughens the curds.
2. Beat the eggs lightly, just to break them up, then drizzle them slowly into the simmering milk while stirring gently. Do not whisk vigorously; you want distinct golden curds, not scrambled uniformity.
3. Simmer very gently 30 to 40 minutes, stirring occasionally, until the liquid reduces to a sweet, fragrant syrup and the curds are tender.
4. The ambrosia is done when the syrup coats a spoon and the curds float like little clouds. Fish out the cinnamon, cloves, and peel.
5. Cool to room temperature, then chill. Ambrosia is always served cold, in small bowls with plenty of syrup.
6. It keeps a week refrigerated and improves as the curds drink in the spiced syrup.

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