--- title: "Chilean Chimbo (Huevo Mol) — Traditional Egg Yolk Dessert Recipe" description: "Preparing huevo mol is an excellent way to use leftover egg yolks from recipes that only use egg whites, such as meringue, a classic of Chilean sweets." url: https://www.chileanfoodrecipes.com/chilean-egg-mol-or-chimbo-recipe/ date: 2023-12-18 modified: 2026-06-17 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Egg-Mol-or-Chimbo-Recipe.jpg categories: ["Desserts"] tags: ["Desserts"] type: post lang: en --- # Chilean Chimbo (Huevo Mol) — Traditional Egg Yolk Dessert Recipe [Versión en Español](https://comidaschilenas.com/receta-de-huevo-mol/) ![Chilean Egg Mol or Chimbo Recipe](https://www.chileanfoodrecipes.com/wp-content/uploads/2023/12/Chilean-Egg-Mol-or-Chimbo-Recipe.jpg)*Chilean Egg Mol or Chimbo Recipe* Traditional Chilean chimbo (huevo mol) is made with egg yolks slowly cooked in thread-stage sugar syrup until thick and jam-like — just 4 ingredients, ready in under 40 minutes and keeps refrigerated for up to 5 days. “Huevo mol,” or “huevo chimbo,” is a very old dessert, presumably of Spanish origin, that was made in Chilean convents during colonial times. ## Nutritional Facts Each serving of Traditional Chilean Chimbo Egg Dessert contains approximately 360 calories, 48 g of carbohydrates, 12 g of fats (7 g of saturated fats), 14 g of proteins, 0 g of fiber, 45 g of sugars, and 120 mg of sodium. ## How to Make Huevo Mol or Huevo Chimbo? Preparing huevo mol is an excellent way to use leftover egg yolks from recipes that only use egg whites, such as meringue, a classic of Chilean sweets. **Prep Time:** 30 minutes **Cook Time:** 10 minutes **Servings:** 4 ### Ingredients - 250 g of sugar - 120 ml of water - 6 egg yolks - 1 teaspoon of vanilla essence ### Preparation Steps 1. In a large glass bowl, add the egg yolks and vanilla essence. Gently beat with a fork for 1 minute or until a frothy mixture is obtained. 2. In a small non-stick pot, add sugar and water. Stir with a wooden spoon until dissolved, bring to a boil over high heat, and maintain for 5 to 8 minutes without stirring, until a thread-stage syrup is obtained. Remove from heat, cool slightly, and pour over the yolks in a continuous stream, constantly whisking with a balloon whisk until all ingredients are fully incorporated. 3. Place the bowl over a pot of boiling water (without the water and the bowl touching) and cook in a bain-marie for about 6 to 8 minutes, stirring constantly until it reaches a consistency similar to jam. Pour the mixture into a clean jar, cool, and keep refrigerated. ## Additional Tips ### How to identify thread-stage syrup To recognize the thread stage of the caramel, coat a wooden spoon in the syrup and let it drip, checking for a continuous thread that does not break before reaching the bowl. ### Testing for the right consistency Take a teaspoon of the mixture and cool it on a plate, then place the plate vertically. When the huevo mol no longer slides, it is ready to jar. ### Storage and shelf life Pour the finished chimbo into a clean airtight jar and refrigerate immediately. It keeps its texture and flavor for up to 5 days without losing quality. | Common mistake | How to fix it | | --- | --- | | Syrup crystallizes | Do not stir once the syrup reaches a boil — swirl the pot if needed | | Yolks scramble | Cool the syrup 1–2 minutes off the heat before pouring onto yolks | | Mixture stays liquid | Extend bain-marie cooking by 2–3 extra minutes, stirring constantly | | Texture too stiff | Stir in 1 teaspoon of warm water and continue cooking briefly | | Mixture curdles | Use constant, slow stirring — never stop during the bain-marie stage | ## Frequently Asked Questions (FAQs) ### 1. What is the Chilean chimbo dessert made of? Chimbo is traditionally made with egg yolks, sugar syrup, and sometimes citrus zest or spices, resulting in a rich, dense, and sweet dessert. ### 2. Is chimbo similar to flan or custard? Not exactly. Unlike flan or custard, chimbo has a firmer, jam-like texture and uses a much higher proportion of egg yolks, giving it a more intense flavor and color. ### 3. Can chimbo be made without an oven? Yes. Traditionally, chimbo is cooked using a bain-marie method on the stovetop, which helps maintain its dense texture and prevents cracking or curdling. ### 4. How long does chimbo last once prepared? When stored properly in an airtight container and refrigerated, chimbo can last up to 4–5 days without losing its texture or flavor. ### 5. Is chimbo served hot or cold? Chimbo is traditionally served cold or at room temperature, often after resting for several hours so the flavors can fully develop and the texture can set properly. ## History and origin of Huevo Mol Chile is the country with the oldest record of this recipe. Historian Hernán Eyzaguirre, in his book “Sabor y Saber de la Comida Chilena,” states: The recipes were substantially similar to those of the Peninsula, except for the huevos chimbos, which in that matter were as Chilean as the charquicán stew. Benjamín Vicuña Mackenna attributes the recipe to the Clarissan nuns of 17th-century Santiago. Juan de la Mata, a Spanish pastry chef and culinary writer, records a recipe for huevos moles in his book “Arte de Repostería” from 1786. ## Did you know? This is a very popular recipe in Latin America, where it is also known as “huevos chimbos” in Bolivia, Colombia, Costa Rica, Chile, Guatemala, Paraguay, and Peru, or “huevos quimbos” in Argentina and Venezuela. ## Recommended - [San Estanislao sweets](https://www.chileanfoodrecipes.com/san-estanislao-sweets-recipe/) - [Eggs and tomatoes easy](https://www.chileanfoodrecipes.com/eggs-with-tomato-recipe/) - [Magellanic crab chowder](https://www.chileanfoodrecipes.com/magellanic-king-crab-chowder-recipe/) - [Cochayuyo empanadas](https://www.chileanfoodrecipes.com/cochayuyo-empanadas-recipe/)