‘Royal eggs‘

‘Royal eggs‘

Huevos reales

By
From
My Abuelo's Mexican Feast
Makes
12 squares

Ingredients

Quantity Ingredient
10 egg yolks
40g butter, softened
2 teaspoons baking powder
1 teaspoon ground cinnamon
40g dried muscatel grapes or sultanas

For the syrup

Quantity Ingredient
250ml water
460g caster sugar
2 cinnamon sticks
60ml dry sherry

Method

  1. Preheat the oven to 170°C and grease a 20 cm square baking tin.
  2. Beat the egg yolks and butter together using an electric beater until pale. Fold in the baking powder, cinnamon and dried fruit.
  3. Pour the mixture into the baking tin, cover with foil and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
  4. Meanwhile, for the syrup, place the water with the sugar and cinnamon in a small saucepan over a medium–high heat. Bring to the boil, then reduce the heat to low and simmer, stirring constantly, until the mixture reduces by half and has thickened. This will take around 10–15 minutes. Remove from the heat and stir in the sherry, being carefully as it might spit at you.
  5. When the egg mixture is cooked, remove it from the oven and, using a toothpick, make little holes all over it while it is still in the baking tin; this allows the syrup to be absorbed better. Pour the hot syrup over the egg bake and place in the refrigerator for 1 hour or until set.
  6. When ready to serve, remove the egg bake from the baking tin and cut into 5 cm squares. Serve with any syrup left over in the pan.
Tags:
Mexican
Latin
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