Huevos chimbos
Huevos chimbos are a delicious traditional dessert from the Zulia region of Venezuela, steeped in history. It's a type of flan made primarily with egg yolks, sugar, and rum, typically served on special occasions.
Ingredients
Instructions
Strain the yolks through a fine mesh sieve into a bowl to remove any white strands. Beat the yolks with 1 tablespoon sugar (sugar is optional) using a mixer or whisk until pale and frothy, about 5–7 minutes.
Preheat your oven to 325°F (160°C). Grease some individual ramekins or the whole egg shells.
Gently pour the whipped yolk mixture on the prepared recipients. Cover the molds tightly with aluminum foil. Place the molds inside a larger baking dish. Fill the outer dish halfway with hot water, creating a water bath. Bake for 25–35 minutes, or until the yolks are set but still soft when touched.
Remove the molds from the water bath and let it cool to room temperature. Chill in the refrigerator if necessary for a couple of hours or until you are able to remove the cooked egg from the molds.
In a saucepan, combine the 1 cup sugar, 1 cup water, 1 teaspoon vanilla extract and 1 tablespoon dark rum, if using. Heat over medium-high heat until it reaches a gentle boil. Let it simmer for 8–10 minutes, or until it slightly thickens to a light syrup, not caramelized.
Pour the cooked egg yolks into the hot syrup and turn off the heat when it returns to a boil. Let the huevos chimbos cool in the syrup. Once they're at room temperature, we refrigerate them again for several hours, preferably the day before, so that the yolks absorb the syrup.
Serve chilled.
Notes
Separate the 12 yolks carefully from the whites (save whites for another use) as if the egg shells are left whole, you can use them as the recipients to cook the yolk.
Don’t skip the straining step, it ensures a smooth, silky texture.
You can make a whole custard using a single large baking dish, just increase baking time slightly and serve spooning individual portions into small ramekins.
Variations
Incorporate the vanilla extract and rum into the beaten egg yolks and make a syrup with sugar, water, lemon peel and cinnamon stick. Retire the lemon peel and cinnamon stick before immersing the egg into the syrup.
Source
Food in America
Other ways to cook
Eggs can also be made in a bain-marie in a pan by placing the molds in a pan, covering them halfway with hot water, and cooking them until set.
Cooking huevos chimbos upside down
Lightly grease the molds and pour the warm syrup over them. Add the beaten yolks to the syrup. Cook the eggs in a bain-marie, either in a saucepan or in the oven. Let them cool to room temperature and then refrigerate them for at least 2 hours. Carefully remove them from the molds and invert them onto a tray so that the syrup completely covers them.