📝 About This Recipe
Hailing from the picturesque canal city of Aveiro, Ovos Moles are the jewel of Portuguese 'Doçaria Conventual,' originally crafted by nuns in the 16th century. These delicate sweets feature a luscious, silky cream of egg yolks and sugar syrup encased in thin, nautical-themed communion wafer shells. Biting into one reveals a rich, velvety sunshine-yellow center that represents the pinnacle of monastic confectionery art.
🥗 Ingredients
The Sweet Egg Cream (Doce de Ovos)
- 12 large Egg yolks (extremely fresh, at room temperature)
- 250 grams Granulated sugar (high-quality white sugar)
- 125 ml Water (filtered)
- 1 piece Cinnamon stick (optional, for subtle aroma)
- 1 strip Lemon peel (yellow part only, no pith)
- 1/4 pod Vanilla bean (scraped, optional for a modern twist)
The Shells and Assembly
- 2 sheets Communion wafer sheets (Obreia) (pre-molded into shapes like shells, fish, or barrels)
- 1 large Egg white (used as edible glue)
- 1 teaspoon Water (to thin the egg white)
👨🍳 Instructions
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1
Start by carefully separating the egg yolks from the whites. Pass the yolks through a fine-mesh sieve into a clean bowl to remove the chalaza and the outer membrane; this ensures a perfectly smooth, odor-free cream.
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2
In a heavy-bottomed stainless steel saucepan, combine the sugar, water, cinnamon stick, and lemon peel.
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3
Place the saucepan over medium heat and stir once just to dissolve the sugar. Bring to a boil without stirring further.
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4
Cook the syrup until it reaches the 'ponto de fio' (thread stage), which is approximately 103°C (217°F). When you drop a bit of syrup from a spoon, it should form a thin, short thread.
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5
Remove the syrup from the heat. Discard the cinnamon stick and lemon peel. Let the syrup cool for about 5-8 minutes until it is warm but no longer boiling.
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6
Slowly pour a thin stream of the warm syrup into the sieved egg yolks, whisking constantly and vigorously to temper the yolks without scrambling them.
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7
Return the mixture to the saucepan over very low heat. Cook, stirring constantly with a wooden spoon or silicone spatula in a figure-eight motion.
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8
Continue cooking until the cream thickens and you can see the bottom of the pan when drawing the spoon across it (the 'estrada' point). This usually takes 10-15 minutes. Do not let it boil.
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9
Pour the cream into a shallow glass dish. Cover with plastic wrap pressed directly onto the surface to prevent a skin from forming. Let it cool completely, then refrigerate for at least 4 hours (ideally overnight) to firm up.
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10
Prepare your wafer molds. Lightly whisk the egg white with a teaspoon of water to create your 'glue'.
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11
Using a small spoon or a piping bag, fill the hollow shapes of one wafer sheet with the chilled egg cream.
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12
Lightly brush the edges of the filled wafer shapes with the egg white mixture. Place the second wafer sheet on top, aligning the shapes perfectly.
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13
Press the edges firmly to seal. Use a pair of clean, sharp scissors to carefully cut out the individual shapes (shells, fish, etc.) following the molded outlines.
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14
To finish, you can lightly dampen your fingers and smooth the cut edges of the wafers for a professional look.
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15
Allow the finished Ovos Moles to air-dry on a wire rack for 1-2 hours before serving or storing.
💡 Chef's Tips
Always sieve the egg yolks; this is the secret to the signature silky texture and removes any 'eggy' smell. Use a thermometer for the sugar syrup; even a few degrees off can change the final consistency of the cream. Never let the mixture boil once the yolks are added, or the fat will separate and the cream will become grainy. If you cannot find pre-molded wafers, you can serve the cream in small glass jars or over toast, known as 'Ovos Moles de Copo'. Store in a cool, dry place rather than the fridge once assembled to keep the wafer crisp.
🍽️ Serving Suggestions
Pair with a chilled glass of Port wine (preferably a Tawny) or a sweet Moscatel de Setúbal. Serve alongside a strong, bitter espresso to balance the intense sweetness of the egg cream. Arrange them on a silver platter for a traditional Portuguese tea time presentation. Include them as part of a dessert flight featuring other Portuguese almond-based sweets. Gift them in a small wooden box lined with parchment paper, mimicking the traditional 'barricas' of Aveiro.