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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 doçaria confectionery stores.

See also

• Fios de ovos
• Ovos moles

References

1. Pepper, Lucy Pedroso. Manger comme un Portugais.
2. Modesto, Maria de Lourdes (2014). Sabores com Histórias.

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