Brisas do Lis (almond flour, eggs, & sugar yummy!)

Conventual sweets are sweets made in convents and monasteries by nuns or monks characterized by large amounts of sugar and egg yolks, but often also almond. Basically, it is a big portion of the Portuguese sweets.
www.portugalth...
note: in this recipe the almond flour floats to the top; so when you unmold the desert the almond crust is on the bottom if you want a thinner more delicate crust just use less almond flour.
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Just Cook With Michael Website: justcookwithmi...
KITCHEN ITEMS:
RELATED RECIPES:
7 egg yolks
3 whole eggs
1-1/4 cup sugar (250 g)
1 cup almond flour (100 g)
1/4 cup water (60 g)
1/2 tsp salt (3 g)

butter and sugar to coat the molds
1. Separate 7 egg yolks
2. Butter about 16 molds. Then coat the buttered molds with sugar. (you could use metal, silicone, or ceramic molds).
3. Add 1/2 tsp of salt, 7 egg yolks, 3 whole eggs and 1 cup of almond flour to a mixing bowl.
4. In a pot add 1/4 cup of water and 1-1/4 cups of sugar. Bring it up to a low boil, after it has begun boiling cook for an additional three minutes. (or until it gets to a temperature of 220 to 230°F )
5. Let the hot sugar mixture cool for about 5-10 minutes
6. Slowly pour in the hot sugar mixture into the almond flour egg mixture while stirring slowly.
7. Preheat your oven to 360°F. and some hot water to a cookie sheet pan to make a water bath about a 1/4 inch high.(1 cm )
8. Poor the almond flour/egg mixture into the individual molds
9. Bake for about 20 -30 minutes until the tops are golden brown. (if you have an instant read digital thermometer the internal temperature should be about 175°F)
10. Remove from the oven. Let cool for about five minutes and then put them in the refrigerator for another 10 minutes, next remove the desert from the mold.
11. Traditionally these are served in white paper muffin cups
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[@anaraposo522]

Wow they look amazing, thank you for sharing

[@franciscopinheiro4938]

They look delicious! Thank you for the link to Conventual sweets, it was really interesting; I look forward to more sweets on your channel 😀

[@paulaparreira7341]

Thank you so much for this delicious recipe. It couldn’t have come at a better time my son makes egg white omelette for his breakfast and I end up with a surplus of egg yokes. Love all your recipes.

[@JustCookwithMichael]

Thank you, put those egg yolks to use!

[@latoyaramnarine2725]

So happy for this

[@xavseq727]

Thanks for adding the celsius temperatures

[@DS-hj5md]

They look delicious Tank you

[@mohammed.kitchen465]

Bon appetite chef

[@latoyaramnarine2725]

Do more old receipt for me

[@latoyaramnarine2725]

These food are lost it very old receipt