▁as ▁a ▁means ▁of ▁supp lement ing ▁their ▁in comes . ▁The ▁names ▁of ▁these ▁dess ert s ▁are ▁usually ▁related ▁to ▁mon astic ▁life ; ▁bar r iga ▁de ▁fre ira ▁( n un ' s ▁bel ly ), ▁pap os ▁de ▁an jo ▁( angel ' s ▁ch ests ), ▁and ▁tou cin ho ▁do ▁c é u ▁( ba con ▁from ▁heaven ). The ▁main ▁ing red ient ▁for ▁these ▁past ries ▁was ▁egg ▁y ol ks . ▁Rich ▁egg - based ▁dess ert s ▁are ▁still ▁common ▁in ▁Portugal ▁and ▁are ▁often ▁season ed ▁with ▁sp ices , ▁such ▁as ▁c inn am on ▁and ▁van illa . ▁Most ▁towns ▁have ▁a ▁local ▁special ty , ▁usually ▁egg ▁or ▁cre am - based ▁pas try . ▁Some ▁examples ▁are ▁le ite - cre me ▁( a ▁dess ert ▁consisting ▁of ▁an ▁egg ▁cust ard - base ▁to pped ▁with ▁a ▁layer ▁of ▁hard ▁car am el ), ▁p ud im ▁fl ã ▁and ▁past é is ▁de ▁n ata . ▁ ▁Other ▁very ▁popular ▁past ries ▁found ▁in ▁most ▁c af és , ▁b aker ies ▁and ▁pas try ▁sh ops ▁across ▁the ▁country ▁are ▁the ▁B ola ▁de ▁Ber lim , ▁the ▁B olo ▁de ▁ar roz , ▁and ▁the ▁T ent ú gal ▁past ries . ▁ ▁Do ce ▁de ▁ch ila / G ila ▁is ▁made ▁from ▁squ ash ), ▁wa fer ▁paper , ▁and ▁cand ied ▁egg ▁threads ▁called ▁f ios ▁de ▁ov os .