Ambrosía is a traditional Argentine dessert made from egg yolks, milk, and sugar, with a texture that’s both lumpy and creamy, tracing its origins back to Spanish monasteries.
In Argentina it’s historically associated with Domingo Faustino Sarmiento, said to have been one of his favorite desserts, and it remains a classic cold afternoon treat after lunch.
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Argentine Ambrosía
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dessert
- Cuisine: Argentine
Ingredients
- 8 of egg yolks
- 500 ml of milk (about 2 cups)
- 250 g of sugar (about 8.8 oz)
- 150 ml of water (about 2/3 cup)
- 1 teaspoon of vanilla extract
- to taste of lemon zest (optional)
- 1 pinch of ground cinnamon (optional)
Instructions
- Make the syrup, place the sugar and water in a saucepan and bring to a boil until it reaches the thread stage.
- Beat the egg yolks, in a bowl, beat the egg yolks together with the milk, vanilla extract, and lemon zest.
- Combine with the syrup, slowly pour the egg yolk and milk mixture into the hot syrup, stirring constantly.
- Cook, cook over moderate heat, stirring constantly, until the mixture thickens.
- Finish cooking, let it cook a few more minutes without stirring, until you get a creamy, slightly lumpy texture.
- Cool, remove from heat and let cool to warm before refrigerating.
- Serve, divide into individual cups and dust with cinnamon before serving.
Tips for getting it right
- The syrup should reach the thread stage before adding the egg yolks, to achieve ambrosía’s characteristic texture.
- Stirring constantly keeps the egg yolks from curdling when they hit the hot syrup.
- The final texture is naturally lumpy, unlike a smooth custard like flan.
- It can be made ahead of time, since it keeps well in the fridge.
Traditional variations
- Some recipes add ground almonds to the preparation.
- There are also versions that use boiled water instead of milk.
How to serve
Ambrosía is served cold, in individual cups, as a dessert.
It’s a classic cold afternoon treat after lunch in several Argentine provinces.
Recommended sides
- Coffee
- Tea
Did you know?
Ambrosía’s origins trace back to Spanish monasteries, where sweets made from egg yolks and sugar were common.
In Argentina it became popular thanks to the belief that it was one of Domingo Faustino Sarmiento’s favorite desserts.
Frequently Asked Questions
The lumpy texture is characteristic of this dessert and results from cooking the egg yolks together with the hot syrup, unlike smoother custards such as flan.
The syrup should reach the thread stage, meaning it forms a thin, continuous thread when lifted with a spoon, before the egg yolks are added.
It's traditionally associated with Domingo Faustino Sarmiento, who is said to have been one of its biggest admirers.
Yes, ambrosía keeps well in the fridge, so it can be made hours in advance before serving.
