It is clear that the nuns of the Santa Clara convent in Puebla made a huge contribution to Mexican pastry. Because there are two recipes that apparently they are the author of: Huevos Reales and Dulce Poblano de Camotes.
The Huevos Reales recipe also calls for egg yolks and sherry. Sherry wine is one of the most flavorful confections in the Western world. In any case, it is worth remembering that there are different types of sherry. Among the dry, we can talk about Fino, Manzanilla, Olorosa, Amontillado and Palo Cortado. The most recommended for baking are oloroso and amontillado.
This recipe is a traditional old Mexican dessert, and the excessive use of egg yolk is due to the use of egg whites to apply gold leaf to Baroque altarpieces of the 17th and 18th centuries.
- 10 egg yolks
- 60g seedless raisins
- 2 teaspoons baking yeast
- 1 teaspoon butter
- 250g sugar
- 1/4 liter of water
- 7 cinnamon sticks 2-3cm long
- 2 tablespoons dry sherry
Mix the egg yolks in a bowl until you get a creamy mixture. Add baking powder and mix again.
Clean a mold approximately 35 x 20 cm, grease the inside with butter and fill with egg yolk. Cover with aluminum foil and bake in an oven preheated to 135℃ for 45 minutes. Prick the preparation with a fork and it should come out dry. Remove from the oven and let rest for 10 minutes.
Make syrup by combining sugar, water, and cinnamon in a small saucepan. Keep on low heat, stirring constantly, until it reaches the consistency of a light syrup. Remove from heat and stir in sherry.
Remove the curd from the mold, cut into cubes about 2 cm wide, drizzle with syrup and decorate with raisins and cinnamon sticks. Serve slightly chilled.