📝 About This Recipe
Hailing from the rustic farmhouses of Minas Gerais and Rio Grande do Sul, Brazilian Ambrosia is a timeless treasure known as the 'Food of the Gods.' This golden, textured dessert transforms simple milk and eggs into delicate sweet curds bathed in a fragrant cinnamon and clove-infused syrup. It is a nostalgic masterpiece that balances a comforting, creamy mouthfeel with the bright, citrusy notes of lemon, making it a staple of traditional Brazilian hospitality.
🥗 Ingredients
The Dairy Base
- 1 liter Whole Milk (Full fat is essential for the best curd texture)
- 6 pieces Large Eggs (Farm-fresh if possible; room temperature)
The Sweetener and Aromatics
- 2 cups Granulated Sugar (Standard white sugar works best for the syrup)
- 2 pieces Cinnamon Sticks (Ceylon or Cassia)
- 6-8 pieces Whole Cloves (Adjust based on your preference for spice)
- 2 tablespoons Lemon Juice (Freshly squeezed; helps the milk curdle)
- 1 strip Lemon Zest (Large piece of peel, white pith removed)
- 1 teaspoon Vanilla Extract (Optional, for added depth)
- 1 pinch Salt (To balance the sweetness)
👨🍳 Instructions
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1
In a large, heavy-bottomed saucepan or a wide copper pot, combine the granulated sugar, cinnamon sticks, whole cloves, and the strip of lemon zest.
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2
Place the pot over medium-low heat and stir constantly until the sugar begins to melt and turns a very light golden amber color. This light caramelization adds a deep, rich hue to the final dish.
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3
Slowly pour the whole milk into the sugar mixture. Be careful, as the sugar might seize or steam; continue to stir over low heat until the sugar has completely dissolved back into the milk.
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4
In a separate medium bowl, crack the 6 eggs. Whisk them very lightly with a fork—just enough to break the yolks. You do not want to beat them into a foam; keeping them slightly 'streaky' creates the characteristic texture of the Ambrosia.
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5
Once the milk is hot but not yet boiling, gently stir in the lightly whisked eggs and the freshly squeezed lemon juice.
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6
Add the pinch of salt and the vanilla extract (if using) to the pot.
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7
Now, the most important rule of Ambrosia: Lower the heat to the minimum and STOP STIRRING. You want the milk to curdle into beautiful, irregular clumps.
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8
Let the mixture simmer very gently for about 45 to 60 minutes. You may occasionally use a wooden spoon to gently push the curds from the edges toward the center, but never stir vigorously.
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9
As the liquid reduces, it will transform into a light, translucent golden syrup and the curds will become firm and saturated with sweetness.
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10
Cook until the liquid has reduced by about two-thirds. There should still be plenty of syrup surrounding the curds; do not let it dry out completely.
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11
Once the curds are golden and the syrup is thick, remove the pot from the heat. Allow the Ambrosia to cool to room temperature in the pot.
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12
Remove the cinnamon sticks, cloves, and lemon peel before serving or storing.
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13
Transfer the dessert to a glass bowl or individual jars and refrigerate for at least 4 hours, though overnight is best to let the flavors fully mature.
💡 Chef's Tips
For the most authentic texture, do not over-whisk the eggs; the goal is to see bits of white and yellow in the curds. Use a wide pot rather than a deep one; the increased surface area helps the syrup reduce evenly without breaking the curds. If the milk isn't curdling enough, add an extra teaspoon of lemon juice—the acidity is the catalyst for the curd formation. Avoid high heat at all costs; boiling too vigorously will make the egg curds rubbery instead of tender. If you prefer a darker Ambrosia, let the initial sugar caramelize to a deeper bronze before adding the milk.
🍽️ Serving Suggestions
Serve chilled in small crystal bowls to highlight the golden syrup. Pair with a slice of 'Queijo Minas' or a mild, salty white cheese for a classic Brazilian sweet-and-salty combination. Accompany with a strong, hot Brazilian cafezinho (black espresso) to cut through the sweetness. A dollop of unsweetened whipped cream on top can add a modern, airy contrast to the dense curds. Serve alongside fresh tropical fruits like guava or papaya for a vibrant dessert platter.