Doce de ovos is a sweet egg cream from
Portuguese cuisine
The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others.
''Culinária Portuguesa'', by António-Maria De O ...
made with egg yolks and
simple syrup. It is used as a filling for layered
sponge cakes, and can be used as a sweet topping for ice creams and other desserts like
Natas do Céu. The cream must be prepared at low temperature or in a
bain marie to prevent the egg yolks coagulating.
It is a common component of products offered in Portuguese ''doçaria'' confectionery stores.
See also
*
Fios de ovos
*
Ovos moles
Ovos moles de Aveiro (literally, "soft eggs from Aveiro")—sometimes written as ovos-moles de Aveiro—are a local pastry delicacy from Aveiro District, Portugal, made of egg yolks and sugar, and sometimes chocolate. This mixture is then put in ...
References
Portuguese confectionery
Egg dishes
Food ingredients
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