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.[1] 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.[2]

See also

References

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


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.