Mole Eggs

History and Tradition of Mole Eggs

Huevos Moles is a very old dish whose recipe, with more or less variations, appears in many recipe books from different countries and times. Today it is one of the most representative desserts of Canarian pastry. Canarian desserts is motivated, as in other wine-producing regions, by the use of egg whites as an element of clarification of the wine, leaving the yolks as a by-product that was almost always destined for confectionery.

Ingredients for 4 people

8 egg yolks
1 glass of water
1/4 kg of sugar
Cinnamon stick
Lemon zest

How to prepare Mole Eggs

In a glass container, beat the yolks with a tablespoon of water in a bain-marie until it acquires a thick consistency.
Remove from heat without stopping stirring.
Separately, make a syrup by diluting the sugar in the rest of the water, with the lemon and cinnamon on the heat, until it thickens.
When the syrup is lukewarm, slowly add it to the yolks, whisking constantly. Pour it into glasses before it cools and decorate with cinnamon.

In short, Huevos Mole is a delicious Canarian dessert that will not leave you indifferent.

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