Papos D’anjo

Angel Throats

Preparation info

  • Makes

    20 to 24

    • Difficulty


Appears in

Modern Classics

Modern Classics

By Frances Bissell

Published 2000

  • About

This is a typical Portuguese dish, much easier to make than it might seem, rich and eggy, and first cooked for me by my friend in bon, Teresa Grilo.


  • 250 g (½ lb) caster sugar
  • 150 mls (5


Dissolve the sugar in the water, and cook it over a low heat with the vanilla pod. Meanwhile, beat the egg yolks until they are foamy and pale. Whisk the egg white until firm, and fold carefully into the egg yolks. Spoon the mixture into the bun tins – a scant tablespoon of the mixture in each should fill all 24 holes.

Cook in the top of a preheated oven