Here we present two versions of a traditional Portuguese sweet.

6 eggs
6 tbsp sugar
6 tbsp water

Place the water and sugar in a pot and boil until it reaches “Point of Pearl”.

Remove from heat and let cool a little.

Beat the eggs a little with a folk. Return sugar mixture to low heat and add the eggs, stirring constantly so as not to burn the egg mixture.

5 or 6 egg yolks
for each egg yolk, 1 heaped dsp sugar

Cover the sugar with water and cook until it becomes a thick syrup. (It is ready when it falls in pearl-like drops from a spoon. If measuring using a candy thermometer, its temperature should be about 110°.)

Remove from the fire and allow it to cool a little, then blend in lightly beaten egg yolks.

Heat over a very low flame, stirring continually until it is thick enough to be used as cake filling.