Ingredients for Papos De Anjo Angel's Chins
- 6 large egg yolks
- Egg White
- 1 cup granulated sugar
- 1/2 cup water
- 1 teaspoon pure vanilla extract
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How to Make Papos De Anjo Angel's Chins
- Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin with butter.
- In a large bowl, beat egg yolks until pale and thick. In a separate bowl, beat egg whites until stiff peaks form.
- Gently fold the beaten egg whites into the egg yolks using a spatula, being careful not to deflate the egg whites. The mixture should be light and airy.
- Divide the batter evenly among the prepared muffin cups, filling each about halfway.
- Place the muffin tin in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the muffin tin (bain-marie).
- Bake for 15-20 minutes, or until the custards are set but still slightly jiggly in the center.
- While the custards are baking, prepare the syrup: In a small saucepan, combine 1 cup sugar and 1/2 cup water. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes. Remove from heat and stir in the vanilla extract.
- Once the Papos de Anjo are baked, let them cool slightly in the muffin tin before gently removing them. Use a toothpick to poke 3-4 holes in the top of each custard.
- Carefully drop the custards into the warm syrup, ensuring they are fully submerged. Let them soak for at least 10 minutes.
- Remove the Papos de Anjo from the syrup and let them cool completely. For best results, refrigerate overnight to allow the flavors to meld and the custards to fully absorb the syrup.
- Serve chilled and enjoy these delightful Portuguese treats!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
66g
Fat
2g
Carbs
5g
