Turn the mixer to low and slowly pour in the syrup until incorporated. Scrape the mixture back into the saucepan and cook over very low heat, stirring constantly with a heat-proof spatula, until thickened, 5 to 7 minutes. Pour into a bowl, press plastic wrap against the surface, and let cool completely. 4. Whip the cream to rm peaks. Stir the custard; it may have separated, but fear not. To serve as a dessert, spoon alternating layers of ovos moles and whipped cream in dessert glasses and top with a few sliced strawberries and sprigs of mint, if using. To serve as a sauce, whisk the ovos moles into the whipped cream to thin the mixture. The ovos moles are best eaten the same day.