Something ancient and traditional in Chile Egg Yolk Bonbons or “Huevo mol”, it is said that during the colonial times the nuns prepared this egg yolk curd, it seems entirely plausible since it is an excellent way to preserve the yolks and use it if you are using the whites for meringue.
A must for many Chilean cakes. The only difficulty of this recipe is finding the right consistency, like with jams the easiest thing is to have a plate in the freezer and when you want to test the consistency put a teaspoon of the mixture on the plate and wait a couple of minutes and test.
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Egg Yolk Bonbons
for 2 cups
- 6 egg yolks
- 250 g granulated sugar
- 3 tablespoons of water
- 1 teaspoon vanilla
- almond flour (peeled and ground almonds) if desired to make the bonbons or cover a cake
- In a large bowl, lightly beat the egg yolks with the vanilla until frothy, 1 minute.
- In a small saucepan mix the sugar and water. Heat over medium-high heat, stirring until the sugar dissolves. Stop stirring and boil a few minutes, you want a thick syrup (220F/105C).
- Meanwhile set a pot with enough water to cover the bottom (about 3 cm) and bring to boil.
- Add the syrup in a continuous thread on the yolks and beat with a hand whisk to incorporate all the syrup. Place the bowl over the pot of boiling water and cook in a double boiler for 5-8 minutes more, stirring with a whisk always. Test for consistency should be like glue.
- Storage in clean jars and let cool. Use cold and keep refrigerated.
- If you want to use it to cover a cake mix the cold egg yolk curd with almond flour until you have a paste easy to spread.
- If you wish to make, bonbons add more almond flour until you can shape and roll in powdered sugar or more almonds.