Huevos moles with gofio

Sweet yolk cream cooked in syrup scented with lemon and cinnamon, served in cups with corn gofio.

Huevos moles with gofio
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History and origin

RENC links the name to Portuguese ovos moles from Aveiro, while noting that the Canarian preparation is different and sprinkled with gofio. The source connects its arrival in the Canaries with Portuguese migration in the late fifteenth century.

Cultural context

The recipe is classified as bourgeois because of its use of eggs and cinnamon, ingredients the source distinguishes from everyday popular cooking.

Documented ingredients

  • 450 g sugar
  • 1/4 litre water
  • 12 egg yolks
  • 1 piece lemon peel
  • 1 cinnamon stick
  • Corn gofio for sprinkling

Documented preparation

  1. Make a syrup with the sugar and water; take it to a medium point and cool.
  2. Add lemon peel, cinnamon and the well-beaten yolks little by little.
  3. Cook over moderate heat, stirring constantly, until the egg is cooked.
  4. Remove and whisk for 20-30 minutes until pale; serve in cups with corn gofio to taste.

Traceability sources