Papos de Anjo

Combine sugar and water in a saucepan and bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves completely. Once boiling, reduce heat to medium-low and simmer for 5 minutes to create a light syrup.

Remove the syrup from heat and stir in the vanilla extract. Set aside and allow to cool to room temperature.

In a large mixing bowl, beat the 9 egg yolks with the 1 egg white using an electric mixer or whisk until the mixture is pale, thick, and forms ribbons when the beaters are lifted, approximately 5-7 minutes.

Fill a large pot halfway with water and bring to a gentle simmer. Do not allow the water to boil vigorously.

Using two spoons or a small ice cream scoop, form oval or quenelle shapes from the beaten egg mixture and carefully slide them into the simmering water. Work in batches to avoid overcrowding the pot.

Cook the egg dumplings for 3-5 minutes until they float to the surface and are set but still tender. Using a slotted spoon, transfer them to a clean bowl.

Repeat steps 5-6 with the remaining egg mixture until all dumplings are cooked.

Gently pour the cooled vanilla syrup over the cooked egg dumplings, ensuring they are fully submerged. Refrigerate for at least 2 hours before serving to allow the dumplings to absorb the syrup flavor.

Serve chilled in shallow bowls with some of the vanilla syrup spooned over each portion.