This delicate dessert originated in convents across Latin America during the 18th century, but something as delicious is never out of style!
- Servings 4-6
- 45 mins.
- 6 Egg Yolks
- 1 cup Sugar
- 1 cup Water
- 2 tbsp. Rum
- 1/2 cup Cardamom Seeds
- 1 Vanilla Pod
- Beat the yolks to until thick. Pour into buttered muffin molds and bake at 350°F.
- On the side, make a light syrup with the sugar, water and rum.
- Unmold the quimbos, place in the syrup pot and boil for a bit so that the sweetness seeps in.
- Take the eggs out, thicken the syrup more and serve.
Rum can be substituted with sweet Porto wine or dry white wine.