Ovos Moles de Papaia

Description
Papaya and egg yolk pudding

Ingredients

 * 1 medium-sized ripe papaya (1 to 1½ pounds), peeled, seeded and coarsely chopped
 * ¼ cup strained fresh lime or lemon juice
 * ¼ cup water
 * 2 cups sugar
 * 1 piece of stick cinnamon, 3 inches long
 * 4 whole cloves
 * 5 egg yolks

Directions

 * 1) Combine the papaya, lime or lemon juice, and water in the jar of an electric blender and blend at high speed for about 30 seconds.
 * 2) Turn off the machine, scrape down the sides of the jar with a rubber spatula, and blend again until the mixture is a smooth purée.
 * 3) With the back of a spoon, rub the purée through a fine sieve into a 2- to 3-quart enameled or stainless-steel saucepan.
 * 4) Mix in the sugar, cinnamon stick and cloves and, stirring constantly, bring to a boil over high heat.
 * 5) Stirring occasionally, cook briskly until the syrup reaches a temperature of 230°f on a candy thermometer or a few drops spooned into cold water immediately form coarse threads.
 * 6) Remove the pan from the heat and, with a slotted spoon, remove and discard the cinnamon and cloves.
 * 7) In a deep bowl, beat the egg yolks with a wire whisk or a rotary or electric beater for about 1 minute, or until the yolks thicken slightly.
 * 8) Beating constantly, pour the hot syrup into the yolks in a thin stream and continue to beat until the mixture is smooth and thick and is a bright, deep yellow color.
 * 9) Divide the mixture among four 4-ounce heatproof dessert dishes and cool to room temperature.
 * 10) The dessert will thicken further as it cools.
 * 11) Serve at once, or refrigerate for at least 2 hours and serve it chilled.