1 kg of sugar
2 cups of water
4 endive stalks or to taste
1 cinnamon stick or to taste
6 whole eggs
6 egg yolks
1 liter of milk
1 tablespoon of vinegar
1 kg of sugar
2 cups of water
4 endive stalks or to taste
1 cinnamon stick or to taste
6 whole eggs
6 egg yolks
1 liter of milk
1 tablespoon of vinegar
In a large, heavy pot, preferably made of iron, dissolve the sugar in the water and bring to a boil
Let it simmer for 15 minutes, or until the syrup thickens
Add the endive stalks and cinnamon stick
Once the mixture comes to a boil, let it simmer for an additional 15 minutes, or until the syrup reaches the desired consistency
While the syrup is cooking, pass the whole eggs and egg yolks through a fine-mesh sieve into a bowl
Add the milk and vinegar mixture, stirring slowly
Maintain a high heat for an additional 15 minutes, or until the candy forms granules
Reduce the heat and cook for an additional hour, stirring occasionally
Serve the ambrosia chilled or at room temperature.
