Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Ovos moles de Aveiro are among the most emblematic sweets of Portuguese pastry.
The base is simple and delicate: egg yolks cooked in sugar syrup to a creamy texture.
The traditional wafer presentation needs a specific technique; at home, the cream can be served in small cups.
Ingredients
- 12 strained egg yolks
- 250 g sugar
- 120 ml water
- Optional thin wafers
- Optional cinnamon for serving outside the classic version
Method
- Make a syrup with water and sugar to a light stage.
- Let the syrup cool for a few minutes.
- Mix slowly into the strained yolks.
- Return to low heat, stirring constantly.
- Cook until thickened without boiling hard.
- Serve in cups or use as a filling.
Tips from Empório Portugal
- Straining the yolks reduces a strong egg smell.
- Low heat helps prevent curdling.
- The texture should be creamy and glossy.
Possible substitutions in Brazil
- If culinary wafers are unavailable, serve in small cups.
- Use fresh yolks and good-quality eggs.
Pairing
Tea, coffee or a sweet sparkling wine. Content intended for adults 18+. Drink responsibly.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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