“Royal Eggs” custard dessert: Huevos reales

articles Food & Cuisine Recipes

Karen Hursh Graber

This is typical of the desserts prepared in the Colonial-era convents, most of which have been handed down and made just as they were then. The fact that it is milk-free makes it a good dessert for those who can’t eat dairy products.



For the custard

      • 3 egg whites
      • 12 egg yolks
      • ¼ teaspoon salt

For the syrup

      • 8 ounces piloncillo or dark brown sugar
      • 1 cup water
      • 4-inch piece cinnamon stick
      • ¼ cup raisins, soaked in sherry to cover until soft
      • ¼ cup slivered almonds



Beat the egg whites until soft peaks form. In another bowl, whisk the egg yolks with the salt until a ribbon forms when the whisk is lifted out of the bowl. Fold the whites into the yolks until combined well.

Pour the egg mixture into an 8-inch square-baking dish. Smooth the top with a spatula. Place the dish inside a larger pan, such as a roasting pan, and fill the large pan with boiling water until it comes halfway up the sides of the baking dish.

Bake at 325º F until the custard is set, about 15 minutes. Allow the custard to cool, turn out onto a flat surface and cut into 1 ½ inch cubes. Place the cubes of custard in a shallow bowl.

In a saucepan over low heat, melt the piloncillo or sugar in the water, along with the cinnamon stick. Bring the syrup to a boil and cook for 5 minutes. Remove from heat and discard cinnamon stick.

Stir the raisins and sherry into the syrup. Pour syrup over custard cubes in bowl. Sprinkle with slivered almonds. Serves 6-8.


Link to Source Article
Eggs: A Mexican Staple from Soup to Dessert

Published or Updated on: March 1, 2008 by Karen Hursh Graber © 2009
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