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The recipe I was shown (which is for a commercial-level production of ovos moles) was 80 egg yolks to one kilo of sugar and half a litre of water. If you want to make ovos moles at home, maybe start with 8 eggs, 100 grams of sugar, and 50 ml of water.
A History of Ovos Moles Like most other Portuguese sweets, including the world famous pastel de nata, ovos moles originate from the convents in Portugal (these types of sweets are collectively known as Doces Conventuais). Back in the day, the nuns used egg whites to starch their habits and this meant that they had a lot of egg yolks left over.
She founded Casa da Ovos Moles and created the brand Maria da Apresentação da Cruz & Herdeiros. The recipe and business has been passed down from generation-to-generation. Today, Mrs Silvina Raimundo continues producing ovos moles with the original recipe, in a traditional kitchen with traditional copper pots and utensils.
Ovos moles last for around 15 days, but try and buy them as fresh as possible. Don’t store ovos moles in the fridge as the cream will pick up other smells from the fridge and the humidity cause the sugar to crystallize and even create mould.
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