Angel Chin (Papo de Anjo)
Portuguese nuns invented this dessert to use up extra egg yolks. The round, dumpling-like shape of this pastry must have reminded the nuns of the double chins and plump cheeks of cherubic angels.
Serves: 12Hands-on: 20 minutesTotal: 55 minutesDifficulty: Easy
- 2 cups sugar
- 2 cups water
- 1 cinnamon stick
- 1⁄2 cup rum
- 1 tsp. vanilla extract
- 12 egg yolks
- 1⁄2 tsp. salt
- 1 tsp. baking powder
- Place sugar, water, and cinnamon stick in a heavy saucepan and bring to a boil. Reduce heat to low and simmer until syrup thickens slightly, about 20 minutes. Remove from heat, let cool, remove cinnamon stick, and stir in rum and vanilla. Set aside.
- Preheat oven to 350°F. Place egg yolks, salt, and baking powder in the bowl of a standing mixer. Beat mixture on a high speed until doubled in volume and very light and fluffy, about 5 to 10 minutes.
- Lightly grease a 12-cup muffin tin. Divide the batter between the tins. Bake for about 15 minutes, or until puffed.
- Remove pastries from the pan and cool on a wire rack.
- Serve pastries in small bowls or glasses, drizzled with the rum syrup.