Egg Coconut Custard Cream (Baba-de-moça)

Egg Coconut Custard Cream (Baba-de-moça)
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Baba-de-moça literally means “girl’s drool”, and is typical Brazilian custard, which can be served as dessert or used as filling for cakes and other sweets. It’s a version of Portuguese ovos moles (“soft eggs”), a traditional sweet from Aveiro region, enriched with coconut milk. It is said to has been one of the favourites of Princess Isabel, daughter of Dom Pedro II, Emperor of Brazil, 19th century.
Its curious name seems to be due to its unique flavour and consistency, comparable to the kiss and to the drool of girls and young women, that no man can withstand them.

Ingredients
• 200 g sugar
• 100 ml water
• 200 ml coconut milk
• 6 large egg yolks
• cinnamon powder and clove powder (optional)

Method
1. Combine sugar and water in a heavy-bottomed saucepan and mix well. Place over medium heat and stir constantly until sugar is dissolved. Bring to a boil and cook over low heat, without stirring, until the sugar syrup has reached 106°-107°C (thread). It takes about 7 minutes.
2. Turn off flame, add the coconut milk and stir well.
3. Pass the egg yolks through a fine sieve.
4. Add the egg yolks to the syrup, a little at a time, mixing quickly.
5. Cook over low heat stirring constantly, bring to the boil and cook for another couple of minutes stirring. Add cinnamon powder and clove powder to taste. It will further thicken as it cools.
6. Let “baba-de-moça” cool down and transfer it into a bowl or into individual bowls Keep in the fridge.
Note: if you want, use 1 or 2 egg yolks to thicken baba-de-moça.

Yield: 4 portions.

 

Posted on: 21 July 2021