Traditional Portuguese Doce de Ovos

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Pass the yolks through a fine sieve without beating air into them.

Ingredients quick view

12 large egg yolks

250 g sugar

125 ml water

1 strip lemon peel, optional

1 small cinnamon stick, optional

Make sure to whisk the egg yolks continuously while adding the syrup to prevent them from scrambling.

For a richer flavor, let the Doce de Ovos cool completely in the refrigerator before serving.

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