Ovos-Moles Boats — Filipa Gomes Formula
Filipa Gomes published this simple yolk-cream formula for 10 to 20 biscuit boats: ten yolks tempered with sugar syrup, thickened over medium-low heat, cooled and piped into the shells. The source uses cups without stating their capacity and publishes no timings; those measures and omissions are preserved.
- Yields
- 10–20 boats, depending on shell size and filling amount
- Prep
- Not stated by the source
- Cook
- Not stated by the source
Ingredients
- 1 cup; capacity not stated Sugar
- 3/4 cup; capacity not stated Water
- 10 Yolks from medium eggs
- 10–20 Biscuit boat shells
- Quantity not stated Toasted slivered or sliced almonds (optional)
- Quantity not stated Ground cinnamon (optional, mentioned in the method)
Method
Heat one cup of sugar with three-quarters of a cup of water. Stir until the sugar dissolves and make a syrup described by the source only as ‘not too thick’.
Separate the ten eggs. Reserve the whites for another use and pass the yolks through a sieve.
Temper the yolks by pouring in a little hot syrup in a thin stream while stirring continuously.
Pour the tempered yolks into the remaining syrup, stirring throughout.
Return to medium-low heat and stir until the cream reaches the desired thickness. The source publishes no temperature, duration or more objective endpoint.
Remove from the heat and leave to cool completely.
Transfer the cream to a piping bag and fill the biscuit boats.
If desired, finish with cinnamon or toasted slivered almonds. Serve after filling to preserve the contrast between cream and crisp shell.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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