📝 About This Recipe
Hailing from the heart of Minas Gerais, this traditional Brazilian Ambrosia is a rustic, soul-warming dessert that transforms humble milk and eggs into golden, syrupy curds. Infused with aromatic cinnamon and cloves, it offers a nostalgic texture that is both tender and slightly chewy, swimming in a delicate caramel-infused syrup. It is a cornerstone of 'Comida Mineira,' representing the quintessential farmhouse hospitality that makes Brazilian regional cuisine so beloved.
🥗 Ingredients
The Dairy Base
- 1 liter Whole Milk (high quality, full fat is essential for texture)
- 6 pieces Large Eggs (at room temperature)
- 2 tablespoons Lemon Juice (freshly squeezed to help curdle the milk)
The Sweetener and Aromatics
- 2 cups Granulated Sugar (divided into 1/2 cup and 1 1/2 cups)
- 2 pieces Cinnamon Sticks (broken in half to release oils)
- 6-8 pieces Whole Cloves
- 1 teaspoon Vanilla Extract (optional, for a modern touch)
- 1 pinch Salt (to balance the sweetness)
- 1/2 cup Water (room temperature)
Zest and Finish
- 1 teaspoon Orange Zest (finely grated, optional for brightness)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan or a traditional copper pot, add 1/2 cup of the sugar over medium heat. Stir constantly until it melts into a light golden-brown caramel.
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2
Carefully pour in the 1/2 cup of water to the caramel. It will steam and harden slightly; continue stirring until the caramel dissolves back into a thin syrup.
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3
Add the 1 liter of whole milk to the caramel syrup. Stir in the remaining 1 1/2 cups of sugar, cinnamon sticks, and cloves. Bring the mixture to a gentle simmer over medium-low heat.
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4
While the milk heats, crack the eggs into a medium bowl. Whisk them very lightly with a fork just to break the yolks—do not over-beat, as you want the whites and yolks to form distinct curds later.
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5
Once the milk is steaming and the sugar has fully dissolved, stir in the lemon juice. This will begin the curdling process.
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6
Slowly pour the lightly whisked eggs into the simmering milk. Do not stir immediately; let the eggs sit for 1-2 minutes to allow them to set into large rafts.
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7
Using a wooden spoon, gently 'cut' through the egg mixture once or twice to break the rafts into large chunks. Do not over-stir, or you will end up with a grainy custard rather than the desired chunky curds.
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8
Reduce the heat to the lowest setting. Allow the mixture to simmer uncovered for about 45 to 60 minutes.
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9
During the simmering process, the liquid will reduce and thicken into a golden syrup, and the curds will become firm and absorb the spices. Only stir very occasionally and very gently.
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10
Add the pinch of salt and the vanilla extract (if using) about 10 minutes before finishing.
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11
The Ambrosia is ready when the syrup has reached a honey-like consistency and the curds are a deep cream or light tan color.
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12
Remove from heat and stir in the orange zest if desired. Let the dish cool completely in the pot before transferring to a glass serving bowl.
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13
Refrigerate for at least 4 hours, though overnight is best, as the flavors deepen and the texture improves when chilled.
💡 Chef's Tips
For the most authentic texture, do not use a whisk once the eggs are in the pot; a wooden spoon or spatula is your best friend here. If the milk isn't curdling enough, add another teaspoon of lemon juice; the acidity is key to creating those beautiful lumps. Avoid using skim or low-fat milk, as the lack of fat will result in a thin, watery syrup and rubbery curds. Watch the heat carefully; if the syrup boils too vigorously, it can burn or create a bitter taste from the caramel base. If you prefer smaller curds, you can stir slightly more often, but the hallmark of a great Mineira Ambrosia is large, tender chunks.
🍽️ Serving Suggestions
Serve chilled in individual crystal bowls for an elegant presentation. Pair with a slice of 'Queijo Minas' or a mild white cheese to balance the sweetness with saltiness. Enjoy alongside a strong cup of Brazilian pour-over coffee to cut through the richness. Top with a sprinkle of fresh cinnamon powder just before serving for an extra aromatic punch. It makes a wonderful topping for a simple vanilla sponge cake or even a scoop of coconut sorbet.