Huevos mole
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Huevos mole recipe

This recipe is unknown to many people in Spain, but it has legions of fans in Granada and the Canary Islands. It’s also famous on the other side of the Atlantic, where it was introduced by cloistered monks.

This dessert may seem a bit heavy, especially keeping in mind that “mole” can mean “bulky”. The word however can also mean “egg yolk with sugar”. This gives us an idea of what the treat is like.

You can prepare it in one afternoon. You can probably find the ingredients you’ll need in your kitchen: eggs, milk, sugar, cinnamon (in sticks and powder), marie biscuits, and a little cornmeal.

The first thing to do is cook the cinnamon stick with the milk. Meanwhile, separate the egg yolks from the whites (you can do this by splitting the egg and passing it from one shell to another several times; or you can carefully do it with a spoon).

Next, crush the marie biscuits and place them in the bottom of the dishes you’re going to use for serving the dessert.
Beat the egg whites and when they’re whipped add the sugar and flip them until they take on the texture of meringue. Add this meringue –one spoonful at a time- to the milk and cook four just a few seconds. Remove the spoonfuls (they should be in the form of balls) and place them in the dishes over the crushed marie biscuits.
Beat the left over yolks and add them to the milk in the pan together with a teaspoon of cornmeal diluted in cold milk. Place on the burner until the mix takes on the consistency of light custard.

The only thing left to do is add the custard to the meringue and put it in the refrigerator!
We suggest sprinkling a little cinnamon on top just before serving. Although if you want to give it an authentic canary touch, top it off with a little gofio (a mix of toasted wheat flour and cornmeal).   

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