Sopa Dourada (Christmas Golden Soup)

by Edite Vieira from The Taste of Portugal (Grub Street, 2000) Serves 6
Rate this recipe E-mail to a friend	In The City and the Mountains, Eça de Queiroz recalls his leaving Paris to return to his native Portuguese village for family reasons. What a nuisance. But then he realized that there might be compensations awaiting him: 'I thought how good Aunt Vicencia's golden soup would be. I hadn't savored it for years, nor the roast suckling pig, nor the rice, made at our home!' He confided afterwards: 'I ate with delight Aunt Vicencia's golden soup…' Golden soup is a dessert served usually during the Christmas season in the Minho province and more specifically in Viana do Castelo.
	convert Ingredients 6 slices sponge cake (it can be stale cake), in thin slices 1 1/2 cups granulated sugar 7 egg yolks 1/2 cup water Cinnamon
Buy the Book	Method
		1. Mix the sugar with the water and bring to the boil to make a thick syrup (225 to 230°F/105 to 110°C) 2. Remove from the heat. Using a slotted spoon, dip each slice of cake into the syrup, and place them on a large serving dish. 3. Beat the egg yolks and mix them with the remaining syrup. Bring to the heat for one moment and stir, to thicken, without allowing the yolks to curdle. 4. Pour this custard over the slices, sprinkle with cinnamon and serve when cold.

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