Doces de ovos
Portuguese confection
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
- Fios de ovos
- Ovos moles
References
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Portuguese cuisine- Pastéis de bacalhau
- Torricado
- Açorda
- Bife a cavalo
- Caldo verde
- Cabidela
- Caldeirada
- Canja de galinha
- Carne de porco à alentejana
- Carne de vinha d'alhos
- Cebolada
- Cozido à portuguesa
- Dobrada
- Empadão
- Espetada
- Feijoada
- Francesinha
- Galinha à Africana
- Galinha à Portuguesa
- Gaspacho
- Milho frito
- Pataniscas
- Polvo à Lagareiro
- Portuguese sauce
- Peixinhos da horta
- Torresmos
- Tripas à Moda do Porto
- Xarém
- Aletria
- Areias
- Azevia
- Barriga de freira
- Bolo de mel
- Bolo de arroz
- Bolo de bolacha
- Chocolate salami
- Conventual sweets
- Doce de gila
- Doces de ovos
- Encharcada
- Fatias de Tomar
- Fatias do Freixo
- Filhós
- Fios de ovos
- Folar
- Goiabada
- Guardanapo
- Malassada
- Molotof
- Natas do Céu
- Ovos moles
- Pão de Ló
- Pão doce
- Pastel de feijão
- Pastel de nata
- Pastel de Tentúgal
- Papo-de-anjo
- Pudim Abade de Priscos
- Rabanadas
- Sericaia
- Serradura
- Tigelada
- Torta de Azeitão
- Toucinho do Céu
- Velhote
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