This traditional Portuguese Sweet Egg Cream (Doce de Ovos) is ready in just 30 minutes. Made with simple ingredients like egg yolks, sugar, cinnamon, and lemon peel, it has a rich, silky texture, making it perfect for filling or topping cakes and desserts.
Portuguese Sweet Egg Cream, known as Doce de Ovos, is one of the most traditional and versatile dessert fillings in Portugal. Made with just egg yolks, sugar, water, cinnamon, and lemon peel, this cream has a rich texture and delicate citrus aroma that pairs beautifully with cakes, pastries and tarts.
This simple homemade recipe takes only about 30 minutes and guarantees an authentic Portuguese flavor every time. Whether you're filling a celebration cake or looking for a classic dessert topping, this sweet egg cream is an essential recipe to keep in your collection.
Here are some refreshing creamy dessert ideas, perfect for special occasions: Lime Mousse, Three Layered Portuguese Dessert, or Serradura (Portuguese Sawdust Pudding). Each one is light and easy to prepare, making them ideal choices for family gatherings, dinner parties, or festive celebrations.
Ingredients for Sweet Egg Cream
Here you'll find all the ingredients needed to make this recipe:
- Granulated sugar - Provides sweetness and is cooked until it forms a syrup that gives the cream its smooth texture.
- Water - Dissolves the sugar to create a syrup base.
- Egg yolk - Creates the creamy, custard-like texture and a golden color when gently cooked with the syrup.
- Lemon peel - Infuses a citrus aroma that balances the sweetness and prevents the cream from tasting too heavy.
- Cinnamon stick - Adds an aromatic touch that gives the cream its traditional Portuguese flavor.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Sweet Egg Cream (Doce de Ovos)
Step 1: In a medium bowl, whisk the egg yolks until they are smooth and well combined.
Step 2: In a saucepan, combine the sugar, water, lemon peel, and cinnamon stick. Stir well and simmer over low heat until it begins to bubble. Turn off the heat and remove the lemon peel and cinnamon stick. Let it cool for about 5 minutes (reserve the cinnamon stick).
Step 3: Gradually pour the sugar syrup to the beaten egg yolks, whisking constantly until the mixture is smooth and homogeneous.
Step 4: Transfer the previous mixture and the cinnamon stick to a saucepan. Cook over low heat for about 15 minutes, stirring frequently, until creamy (to check if it's ready, run a wooden spoon across the bottom of the saucepan, if it leaves a clear trail that remains visible for a few seconds, the sweet egg cream is ready).
Step 5: Remove the saucepan from the heat and discard the cinnamon stick. Let the sweet egg cream cool completely (press a piece of plastic wrap directly against the surface of the sweet egg cream to prevent a skin from forming as it cools).
Step 6: Once cooled, use it as a delicious filling or topping for cakes, pastries, tarts, and other homemade desserts.
Tips for Sweet Egg Cream (Doce de Ovos)
• Whisk the egg yolks until completely smooth before combining them with the syrup.
• Let the hot sugar syrup cool slightly before slowly adding it to the egg yolks to prevent them from cooking.
• Cook over low heat, stirring constantly, to achieve a lump-free consistency.
• The cream will continue to thicken slightly as it cools, so avoid overcooking.
• Chill completely before using it as a cake filling to make it easier to spread and achieve a better texture.
FAQs
What is Portuguese Sweet Egg Cream?
It's a traditional Portuguese cream prepared with egg yolks cooked in a sugar syrup flavored with cinnamon and lemon peel.
How long does Sweet Egg Cream last?
Store it in an airtight container in the refrigerator for up to 3 to 4 days.
Why did my Sweet Egg Cream curdle?
This usually happens if the egg yolks are heated too quickly or if the mixture is cooked over high heat.
Is this recipe gluten-free?
Yes. The recipe does not contains flour or gluten-containing ingredients.
You May Also Like
- Cinnamon cake filled with sweet egg cream
- Pastel de Nata (Portuguese custard tarts)
- Almond cake filled with sweet cream
- Easy Portuguese baked custard (Tigelada)
- Apple and plum puff
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Sweet Egg Cream (Doce de Ovos)
This traditional Portuguese Sweet Egg Cream (Doce de Ovos) is ready in just 30 minutes. Made with simple ingredients like egg yolks, sugar, cinnamon, and lemon peel, it has a rich, silky texture, making it perfect for filling or topping cakes and desserts.
4.50 from 6 reviews
- 100 grams (1/2 cup) granulated sugar
- 100 ml (1/2 cup) water
- 5 egg yolks
- 1 lemon peel
- 1 cinnamon stick
- In a medium bowl, whisk the egg yolks until they are smooth and well combined.
- In a saucepan, combine the sugar, water, lemon peel, and cinnamon stick. Stir well and simmer over low heat until it begins to bubble. Turn off the heat and remove the lemon peel and cinnamon stick. Let it cool for about 5 minutes (reserve the cinnamon stick).
- Gradually pour the sugar syrup to the beaten egg yolks, whisking constantly until the mixture is smooth and homogeneous.
- Transfer the previous mixture and the cinnamon stick to a saucepan. Cook over low heat for about 15 minutes, stirring frequently, until creamy (to check if it's ready, run a wooden spoon across the bottom of the saucepan, if it leaves a clear trail that remains visible for a few seconds, the sweet egg cream is ready).
- Remove the saucepan from the heat and discard the cinnamon stick. Let the sweet egg cream cool completely (press a piece of plastic wrap directly against the surface of the sweet egg cream to prevent a skin from forming as it cools).
- Once cooled, use it as a delicious filling or topping for cakes, pastries, tarts, and other homemade desserts.
