Ovos Moles de Aveiro

Ingredients

• 12egg yolks
• 250 gsugar
• 150 mlwater
• 1cinnamon stick
• 200 gwafer shells
• 40 grice flour

Method

1. Begin by separating 12 egg yolks from their whites, ensuring no trace of egg white remains, as this can affect the texture. Let the yolks sit at room temperature for about 10 minutes to ensure they blend smoothly later.
2. In a medium saucepan, combine 250 g of sugar and 150 ml of water. Add a cinnamon stick to the mixture. Heat over medium heat, stirring occasionally, until the sugar dissolves completely and the syrup reaches a light golden color. The syrup should coat the back of a spoon but remain fluid.
3. Remove the saucepan from heat and let the syrup cool slightly, just until it stops steaming. This is important to prevent the egg yolks from curdling when added.
4. In a separate bowl, whisk the egg yolks gently until they are smooth and uniform. Gradually add the cooled syrup to the yolks, whisking continuously to create a smooth, homogenous mixture.
5. Return the egg and syrup mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the mixture thickens to a custard-like consistency. It should be thick enough to leave a clear trail when you draw a line through it with your spoon.
6. Remove the custard from heat and let it cool slightly. In a small bowl, mix 40 g of rice flour with a little water to make a smooth paste, then stir this into the custard to help it set properly.
7. Fill 200 g of wafer shells with the custard, using a spoon or piping bag for precision. Ensure the custard is evenly distributed and smooth on top.
8. Allow the filled wafer shells to cool completely, letting the custard firm up as it cools. Serve the Ovos Moles de Aveiro at room temperature, optionally dusted with a little extra cinnamon for a traditional finish.