Portuguese Cream of Heaven (Crema do Céu)
True to its name, this angelic, no-bake Portuguese dessert combines tea biscuits, whipped cream mousse and an intensely golden, traditional egg custard, 'ovos moles'.
Like many Portuguese egg desserts, this one started out life in Portugal’s many convents. Nuns and women of the convent would create egg dishes that were rich in yolks, as egg whites were used to condition clothing. This abundance of eggs created a whole sub-category of desserts in Portuguese cuisine, ‘ovos moles’, or ‘soft eggs’. ‘Ovos moles’ is comprised of hundreds of sweet confections and preparations, of which the famous ‘pastel de nata’ or Portuguese custard tart is just one variation, and the mildest one too. ‘Ovos moles’ is made by combining egg yolks with a sugar syrup, often flavoured with aromatics like lemon peel or cinnamon, and is cooked to create various textures of confectionary. The best way to describe it: like custard on steroids! ‘Ovos moles’ is adored in both Portuguese and Brazilian cuisine, and I’ve also encountered it in former Portuguese settlements around Asia too. This dessert: ‘crema do céu’, is the simplest way to try proper ‘ovos moles’ for yourself. Literally translating to ‘cream of heaven’, this dessert requires no baking and can be made small-batch for one serving if desired, depending how many eggs you have to play with. ‘Crema do Céu’ is simply a layering job of cookies - usually ‘Maria’ tea biscuits - and a cream mousse, with an eye-catching, intensely golden topping of creamy ‘ovos moles’. It’s utterly divine, as the name promises. Let’s go!
