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Portugal · Dessert

Ovos Moles de Aveiro

45 min
290 kcal
4 servings

By eatmundo · August 4, 2026

Ovos Moles de Aveiro🇵🇹Luísa Paulos · CC BY-SA 4.0 · Wikimedia Commons

Same ingredients, elsewhere in the world

7 matches

Dishes from other countries' kitchens, made from the same core ingredients as Ovos Moles de Aveiro. The percentage is the share of ingredients the two recipes have in common.

Same technique: Confection34 recipes from 15 countriesSee all 7 matches

An iconic Portuguese treasure from Aveiro, these thin wafer shells are filled with a rich, silky egg yolk cream. UNESCO-recognized heritage.

According to eatmundo's ingredient comparison, the closest dish to Ovos Moles de Aveiro from another cuisine is Natillas (Spain): the two share 67% of their ingredients.

Ingredients

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Adapt this recipe:
4 servings

How to Make It

  • 1

    Simmer 200g sugar and 100ml water with lemon peel until reaching a thick syrup stage.

  • 2

    Whisk 6 egg yolks thoroughly, then slowly temper them with a bit of the hot syrup.

  • 3

    Combine the yolks back into the syrup and cook over low heat until very thick, stirring constantly.

  • 4

    Add a pinch of cinnamon and cool the mixture completely before filling.

  • 5

    Prepare or use store-bought thin edible wafer shells (hostias).

  • 6

    Pipe the cooled yolk cream into the shells and seal the edges with a bit of water.

  • 7

    Let the filled pastries sit for a few hours to soften slightly from the cream.

  • 8

    Serve at room temperature as a delicate, indulgent bite.

Frequently Asked Questions

What are Ovos Moles de Aveiro?

Ovos Moles de Aveiro is a conventual sweet originating from the city of Aveiro, Portugal. It consists of a creamy mixture of egg yolks and sugar encased in a thin communion wafer, often consumed as a dessert or regional specialty.

What gives them the special shape?

Traditional wooden molds create the classic fish, shell, or chestnut shapes of Ovos Moles.

Can I eat the outer shell?

Yes, it is a thin edible wafer made from wheat flour and water, similar to Communion wafers.

How do I know when the cream is done?

The cream should be thick enough to hold its shape when piped and leave a trail in the pan.

Why temper the yolks?

Tempering prevents the eggs from scrambling when they hit the hot sugar syrup.

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