These are a very popular dessert in Brazil, where they are called papos de anjo, which translates as ‘angel’s chins’. They remind me of little rum babas.
Makes 12
3 large egg yolks
100 g (4 oz) caster sugar
200 ml (7 fl oz) water
1 vanilla pod
grated rind of 1 small orange
To serve
crème fraîche
cinnamon for dusting
Preheat the oven to 200°C/400°F/Gas mark 6. Whisk the egg yolks with an electric beater for about 8–10 minutes until pale and thickened. Spoon the mixture into a buttered 12-hole mini-muffin tin and cook for 15–20 minutes until golden and set.
Meanwhile, place the sugar in a pan with the water and bring slowly to the boil, stirring until the sugar dissolves. While the mixture is heating, split open the vanilla pod, scrape out the seeds and add to the pan with the orange rind. Once the sugar has dissolved, bring the syrup to the boil and simmer rapidly for a minute or two. Pour the syrup into a large heatproof bowl.
Remove the ‘chins’ from the oven and slip out of the tins. Drop into the syrup and leave to cool. Refrigerate for a few hours or overnight, remove the vanilla pods, then serve with a dollop of crème fraîche and a dusting of cinnamon.