Ovos Moles de Aveiro
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
Allergen information: may contain eggs and gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 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
- 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
Store Ovos Moles in an airtight container in the refrigerator.
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