Ovos Moles (Portuguese Egg Yolk Sweets)
A glossy golden cream of egg yolk and sugar syrup from Aveiro, spooned into little glasses and dusted with cinnamon.
- Time35 min + chilling
- LevelMedium
- Costabout £0.28 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the sugar, water, lemon peel and cinnamon stick in a small heavy pan. Stir over a low heat until the sugar melts, then boil gently for 6 minutes until the syrup is slightly thick. A drop dropped into cold water should form a soft thread.
6 min - 2
Take out the lemon peel and cinnamon stick. Leave the syrup to cool for 3 minutes.
- 3
Push the egg yolks through a sieve into a bowl to remove any white strings. Whisk them gently, trying not to make bubbles.
- 4
Slowly pour the warm syrup into the yolks in a thin stream, whisking all the time.
- 5
Pour everything back into the pan. Cook over the lowest heat, stirring constantly with a wooden spoon, for 4 to 5 minutes until the cream is thick and you can see the bottom of the pan as you stir. Do not let it boil.
4 min 30 s - 6
Spoon into 8 small glasses or pots. Leave to cool, then chill for 1 hour. Dust with ground cinnamon before serving, with a small spoon.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
