vegetarianWhisk the yolks
Whisk the 12 Egg Yolks in a medium bowl just until smooth and a little lighter in color. If any bits of membrane or white remain, lift them out so the filling stays silky.
Boil the syrup
Combine the 250 g Granulated Sugar and 125 ml Water in a small saucepan over medium heat. Stir just until the sugar disappears, then let it boil without stirring for 8 minutes, until the syrup looks clear and slightly thicker.
Cook the cream
Lower the heat to very low. While whisking constantly, drizzle the hot syrup into the yolks in a thin stream so they warm gradually instead of scrambling. Return everything to the saucepan and cook, stirring nonstop, for about 8 to 10 minutes, until the cream turns glossy, thick, and custard-like and falls from the spoon in slow ribbons.
Cool the filling
Transfer the filling to a shallow bowl and let it cool for 20 minutes. Give it a stir once or twice while it cools so a skin doesn't form on top.
Fill the wafers
Spoon the cooled filling into the 24 Hóstias de Aveiro, dividing it evenly among the wafers. If they are shell-shaped, fill each shell neatly; if they are round, sandwich them in pairs and press lightly so the filling reaches the edges.
