Huevos Reales (Royal Eggs)
Cuisine: Mexican
Author: Kitchens
Prep time: 15 mins
Cook time: 35 mins
Total time: 50 mins
  • 6 egg yolks
  • 2 Tablespoons water
  • 1/8 teaspoon salt
  • 3/4 Cup water
  • 1/2 Cup sugar
  • 1/4 Cup raisins
  • 1 2-inch stick cinnamon
  • 2 Tablespoons light rum
  • toasted slivered almonds
  1. Bring a tea kettle full of water to a boil, reduce to simmer and keep on the heat until needed.
  2. While the water comes to a boil, in a small mixer bowl beat egg yolks with 2 Tablespoons water and salt about 6 minutes or till thick and light. Pour into buttered 8 X 4 X 2-inch loaf pan, making sure to scrape every drop into the pan.
  3. Set in a larger pan on oven rack. Pour the simmering water 1 inch deep into outer pan, making sure not to get any water into the custard. The tea kettle should make this easier.
  4. Bake in 350 Deg F oven for 20 to 25 minutes or until set. Cover and chill.
  5. Loosen egg mixture from sides of pan. turn out and cut into bite sized cubes.
  6. Place in serving bowl.
  7. In 1 1/2 quart saucepan combine the 3/4 cup water, sugar, raisins, and cinnamon. cover and simmer for 5 minutes.
  8. Remove from heat. Discard cinnamon. Stir in rum. Pour over egg cubes in bowl. Chill; sprinkle with almonds.
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