Mole eggs are a traditional dessert from the Canary Islands, with a creamy and very soft texture, which are usually accompanied by a delicious gofio de millo. Find out how to do them.Although mole eggs are a traditional and characteristic dessert very popular in the Canary Islands (where in fact they traditionally come from), did you know that there is also a similar dessert in Granada or Jaén that is usually known by this name? In these two places they are also known as snowy eggs, where it is common to enjoy them during Holy Week.

Be that as it may, the truth is that it is a fresh dessert that can be enjoyed at any time of the year. In fact, in the Canary Islands this is the case, so that specifically it is not a dessert reserved only for certain popular festivities, but rather its consumption on any special day of the year.

Particularly in the Canary Islands it is common to accompany it with the traditional and equally popular gofio de millo, another characteristic food of this wonderful archipelago.


  • 10 egg yolks
  • 250g sugar
  • 1/2 liter of water
  • The zest of 1 lemon
  • 1 cinnamon stick
  • Gofio de millo

How to prepare Canarian mole eggs:

  1. We are going to prepare the ingredients. To do this, wash the lemon well and carefully remove its peel, reserving it.
  2. Now we have to prepare delicious and sweet syrup. To do this, put the water, the lemon rind, the sugar and the cinnamon stick in a saucepan. Heat over medium heat and continue to boil until it takes consistency. To avoid sticking, it is convenient to stir from time to time. When the syrup is ready (a bit thick) carefully remove the cinnamon stick and lemon peel.
  3. In a large bowl, separate the egg yolks from the whites and beat the yolks well until they are creamy.
  4. Little by little, with the warm syrup, add the beaten egg yolks little by little while stirring with the help of an electric mixer.
  5. Now, in a bain-marie and on a rather gentle heat (without letting it boil), put the mixture of syrup and egg yolks until the mixture thickens, stirring from time to time.
  6. Once the mole eggs are somewhat thick, remove from the heat. With the help of the mixer, beat everything again until you get a mixture that is as smooth and creamy as possible.
  7. When you have got it, reserve until they cool. Then pour them into crystal glasses and reserve them in the fridge where you are going to consume them.

In the Canary Islands, it is also very common to accompany mole eggs with Canarian gofio. How? Very simple: the common thing is to serve the mole egg cream with a bowl with gofio de millo, so that everyone can choose to serve their own gofio or not, and in the quantity they like best.

The truth is that it is a wonderful mixture, because the smoothness, creaminess and sweetness of the egg cream combine perfectly not only with the texture of the gofio, but with its slightly bitter taste.


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