This Portuguese-style ambrosia is a spoonable dessert made with milk, eggs, and sugar, flavored with cinnamon and vanilla. Lemon juice helps the milk curdle, giving the dessert its characteristic soft curds rather than a smooth custard texture. Serve it warm or chilled in small dessert bowls.
Start with the Vegetable Cooking Guide:
https://www.letsveg.com/vegetable-cooking-guide
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Portuguese Ambrosia Sweet with Eggs and Milk
A Portuguese-style milk-and-egg dessert with soft curds, cinnamon, and vanilla. Serve warm or chilled.
Ingredients
Equipment
soup pot with lid
Mixing bowl
Cooking Instructions
- Heat milk in a large pot over medium heat.
- Add sugar and cinnamon stick.
- Stir until sugar dissolves.
- In a bowl, whisk eggs lightly.
- Add lemon juice to the milk mixture.
- Slowly pour eggs into the pot without stirring too much.
- Cook gently until curds begin to form.
- Add vanilla extract.
- Simmer until mixture thickens slightly.
- Serve warm or chilled.
Nutrition
Notes
• Whole milk gives a richer result. Specify your chosen milk type consistently in the ingredients and nutrition calculation.
• Soft curds are the intended texture; this dessert should not be smooth like a custard.
• Once the curds start forming, avoid vigorous stirring, which can break them into smaller pieces.
• Keep the heat gentle and watch the pot closely so the milk mixture does not boil over or scorch.
• Remove the cinnamon stick before dividing the dessert among serving bowls.