Talhadas de Príncipe — Coimbra Region Cookbook Formula
The regional cookbook A comer é que a gente se entende publishes Talhadas de Príncipe as a way to use a dried Coimbra Arrufada. Slices about two centimetres thick are covered with a sweet egg-yolk cream made from sugar cooked to 124°C / 255°F and 600 g yolks, then bathed in a second sugar syrup. The source quantifies the yolk cream but not the final syrup, yield or storage time.
- Yields
- Not stated; starts with 1 Coimbra Arrufada
- Prep
- Not stated by the source
- Cook
- Not stated; the syrup reaches 124°C / 255°F and the yolk cream thickens on the stove
Ingredients
- 1 Coimbra Arrufada, a few days old
- 1 kg / 35.3 oz Sugar for the egg-yolk cream
- 500 g / 17.6 oz in the source Water for the egg-yolk cream
- 600 g / 21.2 oz Egg yolks
- 1 batch; composition and quantity not stated Sugar syrup for the final coating
Method
Use a Coimbra Arrufada that is a few days old and therefore drier and firmer. The source states no weight or dimensions.
Heat 1 kg sugar with 500 g water until the syrup reaches 124°C / 255°F.
Add the 600 g egg yolks and return to the heat, stirring continuously, until thickened.
Chill the egg-yolk cream.
Cut the Arrufada into slices about 2 cm / 0.8 in thick.
Cover each slice with the chilled egg-yolk cream.
Coat the slices with sugar syrup. The cookbook lists this second syrup but publishes neither its ingredients, stage nor quantity; none have been invented.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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