Doce de ovos is a sweet egg cream from Portuguese cuisine made with egg yolks and simple syrup. It is used as a filling for layered sponge cakes, and can be used as a sweet topping for ice creams and other desserts like Natas do Céu.[1] The cream must be prepared at low temperature or in a bain marie to prevent the egg yolks coagulating.
It is a common component of products offered in Portuguese doçaria confectionery stores.[2]
