Teresa's Recipes
Ovos Moles de Aveiro
Ovos Moles de Aveiro, a beloved emblem of Portuguese pastry, originates from the charming city of Aveiro. This traditional dessert, which literally translates to 'soft eggs from Aveiro', is a heavenly concoction of rich, sweet custard encased in a delicate and thin wafer shell. The custard, made from a simple blend of egg yolks and sugar, is gently cooked to perfection, yielding an indulgent filling that is both creamy and aromatic. The wafer, a thin blanket of edible paper, is carefully folded around the custard, creating a delightful contrast in textures that will surely tantalize your taste buds.
Ingredients
- 20 pieces Wafer paper
- 1 cup Water
- 1 1/2 cups Sugar
- 12, beaten until smooth Egg yolks
Dietary Notes
- Servings: 20
- Dish Type: Dessert
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 110
- Fat: 4g
- Carbs: 16g
- Protein: 2g
- Sodium: 15mg
- Sugar: 15g
Instructions
- In a medium-sized saucepan, combine the sugar and water. Heat over medium flame, stirring continuously until the sugar completely dissolves.
- In a separate bowl, whisk the egg yolks until they attain a smooth consistency.
- Gradually pour the hot sugar syrup into the beaten egg yolks, while consistently whisking to prevent the yolks from curdling.
- Pour the egg yolk and sugar mixture back into the saucepan. Turn the heat down to low and continue to stir the mixture until it thickens into a custard-like consistency.
- Remove the saucepan from the heat and allow the mixture to cool.
- Cut the wafer paper into squares or any shape of your preference. Ensure they are large enough to hold the custard filling.
- Spoon a small amount of the cooled egg yolk custard onto the center of each wafer paper.
- Carefully fold the wafer over the custard filling and gently press the edges to seal. Be careful not to tear the wafer paper.
- Serve the Ovos Moles de Aveiro at room temperature. Store any leftovers in an airtight container.
Tips
- The custard should be stirred continuously to prevent it from sticking to the bottom of the saucepan and burning.
- You can use a cookie cutter to cut the wafer paper into different shapes for a fun twist.
- If the custard is too runny, continue to cook it over low heat until it reaches the desired consistency.