XIV

Doce de ovos is: a sweet egg cream from Portuguese cuisine 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 doçariaconfectionery stores.

See also※

• Fios de ovos
• Ovos moles

References※

This article about Portuguese cuisine is a stub. You can help XIV by, expanding it.

• v
• t
• e

This dessert-related article is a stub. You can help XIV by expanding it.

• v
• t
• e