Dessert

Ovos Moles de Aveiro

Name: Ovos Moles de Aveiro
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Yield: 4 servings
Cuisine: portuguese
Ingredients: 12 pcs egg yolk; 250 g granulated sugar; 125 ml water; 8 pcs rice paper

Ovos Moles de Aveiro are a traditional Portuguese sweet made from egg yolks and sugar syrup. This rich and velvety confection is often presented in delicate rice paper casings, shaped into marine motifs, a nod to Aveiro's coastal heritage.

An original recipe by Forkin

Total time: 1 hr 35 min
Serves: 4
Difficulty: Medium
Per serving: 408 kcal

Vegetarian

Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

12 pcsegg yolk
250 ggranulated sugar
125 mlwater
8 pcsrice paper

Equipment

bowl · saucepan · fine-mesh sieve · wooden spoon · whisk

The method

Step by step

1
Separate the egg yolks from the whites, ensuring no white is mixed with the yolks. Set the yolks aside in a bowl.
About 5 min
Cook’s note: To separate yolks cleanly, crack eggs into your hand and let the whites slip through your fingers.
2
In a small saucepan, combine the granulated sugar and water. Heat over medium heat, stirring until the sugar dissolves completely.
About 3 min
3
Increase the heat and bring the syrup to a boil. Let it boil for about 5-7 minutes without stirring, until it reaches a thick, syrupy consistency (105-107°C or soft ball stage).
About 7 min
Cook’s note: A candy thermometer is helpful for accuracy, but you can also test by dropping a small amount into cold water; it should form a soft, pliable ball.
4
Remove the syrup from the heat and let it cool for about 5 minutes, allowing it to slightly thicken and prevent the yolks from scrambling.
About 5 min
5
Pass the egg yolks through a fine-mesh sieve into a clean bowl to ensure a smooth texture for the ovos moles.
About 2 min
Cook’s note: This step is crucial for achieving the characteristic smooth, creamy texture.
6
Gradually pour the still-warm syrup into the sieved egg yolks in a thin stream, whisking constantly and vigorously to temper the yolks and combine them smoothly.
About 3 min
Cook’s note: Whisking continuously helps prevent the yolks from cooking and ensures a uniform mixture.
7
Return the egg yolk mixture to the saucepan. Cook over very low heat, stirring constantly with a wooden spoon, until the mixture thickens to a creamy, custard-like consistency.
About 10 min
Cook’s note: Do not let the mixture boil, as this will curdle the yolks. Keep the heat very low and stir patiently.
8
Remove from heat and let the ovos moles cool completely. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and chill in the refrigerator for at least 1 hour.
About 1 hr
Cook’s note: Chilling allows the mixture to firm up properly for shaping.
9
Once chilled, use a spoon to fill the rice paper shells. You can shape the rice paper into traditional marine motifs or simply fold them into small rectangles or squares.
About 5 min
Cook’s note: Moisten the edges of the rice paper slightly with water to help seal them if shaping into intricate forms.
10
Serve immediately or store in an airtight container.

Per serving

Nutrition

51%Score

Calories: 407.7kcal
Protein: 8.4g
Carbs: 63g
Fat: 14.4g
Fibre: 0g
Sugar: 62.7g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store Ovos Moles in an airtight container in the refrigerator.