Learn how to make traditional Farófias (Portuguese Floating Islands), a light and delicious Portuguese dessert made with fluffy poached egg whites, creamy custard, sugar, and cinnamon.
Farófias, also known as Portuguese Floating Islands, are a classic Portuguese dessert made with soft, fluffy egg whites gently poached in milk and served over a rich, silky custard. Finished with a generous sprinkle of ground cinnamon, this traditional dessert is simple, elegant, and surprisingly easy to make.
Perfect for Sunday lunch, family gatherings, holidays, or any occasion when you want a light and comforting dessert, Farófias offer a wonderful contrast of textures and flavors. The airy poached egg whites, smooth homemade custard, and warm cinnamon come together to create one of Portugal's most beloved traditional desserts.
Creamy and delicious desserts made with simple ingredients, perfect for any time of year: Easy Sugar and Pear Pie, Coffee Mousse, and Rice Pudding with Condensed Milk. Three irresistible desserts that are easy to prepare and perfect for satisfying your sweet tooth!
Ingredients for Farófias (Portuguese Floating Islands)
Here you'll find all the ingredients needed to make this recipe:
- Eggs - Separate the whites from the yolks. The egg whites are whipped and poached to create the light, fluffy Farófias, while the yolks help make the custard.
- Milk - Forms the base of the custard and is also used to gently poach the whipped egg whites, giving them a smooth texture.
- Granulated sugar - Sweetens both the custard and the poached egg whites, balancing the flavors of the dessert.
- Cinnamon stick - Infuses the milk and custard with a warm and aromatic cinnamon flavor.
- Ground cinnamon - Adds an aromatic cinnamon finish and the traditional touch to the Farófias when sprinkled over the dessert before serving.
- Lemon peel - Adds a subtle citrus aroma and freshness to the dessert.
- Cornstarch - Helps thicken the custard, giving it a smooth and creamy consistency.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
How to Make Farófias (Portuguese Floating Islands)
Step 1: Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form. Cover and refrigerate until ready to use.
Step 2: In a small bowl, whisk the cornstarch with 50 ml (¼ cup) of the milk until you obtain a completely smooth and lump-free mixture. Set aside until ready to use.
Step 3: Pour the remaining milk into a saucepan and add the lemon peel and cinnamon stick.
Bring to a boil over medium-high heat. Once the milk starts boiling, reduce the heat to low and remove the cinnamon stick and lemon peel. Using a spoon, gently add portions of the beaten egg whites to the hot milk. Poach them for a few minutes, turning gently with a spoon so they cook evenly on all sides.
Step 4: Once cooked, turn off the heat. Using a slotted spoon, carefully remove the poached egg whites, drain them well, and transfer them to a bowl. Reserve the milk to prepare the cream.
Step 5: Using an electric mixer, beat on medium speed the egg yolks and sugar until smooth and creamy. Add the dissolved cornstarch and the egg yolk mixture to the saucepan with the milk, stirring constantly. Return the saucepan to low heat and continue stirring with a wooden spoon until the custard thickens slightly and reaches a smooth, creamy consistency.
Step 6: Pour the custard over the poached egg whites and let the dessert cool to room temperature. Cover and refrigerate for 1 to 2 hours.
Step 7: Just before serving, sprinkle generously with ground cinnamon and serve cold.
Tips for Farófias (Portuguese Floating Islands)
• Beat the egg whites until stiff - Whip the egg whites until they form firm peaks. This gives the Farófias their characteristic light and fluffy texture.
• Cook over low heat - Once the milk comes to a boil, reduce the heat before poaching the egg whites. A gentle simmer helps them cook evenly without breaking apart.
• Don't overcrowd the pan - Poach the egg whites in small portions, leaving enough space to turn them gently while they cook.
• Reserve the milk for the custard - The milk used to poach the egg whites is flavored with cinnamon and lemon, giving the custard a delicious flavor. Don't discard it.
• Cook the custard over low heat - Low heat helps create a smooth, creamy custard and prevents the egg yolks from scrambling.
• Don't overcook the custard - Remove it from the heat as soon as it thickens slightly. It will continue to thicken as it cools.
• Add cinnamon just before serving - A generous sprinkle of ground cinnamon adds the classic finishing touch and enhances the flavor of this traditional Portuguese dessert.
FAQs
What are Farófias?
Farófias are a traditional Portuguese dessert made with poached egg whites served over a creamy custard. They are usually finished with ground cinnamon and served chilled or at room temperature.
What are Farófias called in English?
Farófias are often translated as Portuguese Floating Islands because the poached egg whites float on top of the creamy custard.
Can I make Farófias ahead of time?
Yes. Farófias are an excellent make-ahead dessert. Prepare them several hours before serving and refrigerate until ready to serve.
Should Farófias be served cold or at room temperature?
They can be served chilled or at room temperature. Chilling the dessert allows the flavors to develop and gives the custard a particularly creamy texture.
Why are my egg whites falling apart when poaching?
Make sure the egg whites are whipped until firm and the milk is simmering over low heat, rather than boiling vigorously. Poach the egg whites carefully and avoid overcrowding the pan.
You May Also Like
- Pastel de Nata (Portuguese custard tarts)
- Easy Portuguese baked custard (Tigelada com apenas 3 ingredientes)
- Baba de camelo (Camel drool dessert)
- Creamy rice pudding (Arroz doce)
- Creme brulee
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Farófias (Portuguese Floating Islands)
Learn how to make traditional Farófias (Portuguese Floating Islands), a light and delicious Portuguese dessert made with fluffy poached egg whites, creamy custard, sugar, and cinnamon.
- 4 medium eggs
- 650 ml (3 cups) milk
- 100 grams (1/2 cup) granulated sugar
- 1 cinnamon stick
- Ground cinnamon (to taste)
- Lemon peel
- 1 tablespoon cornstarch
- Separate the egg yolks from the whites. Beat the egg whites until stiff peaks form. Cover and refrigerate until ready to use.
- In a small bowl, whisk the cornstarch with 50 ml (¼ cup) of the milk until you obtain a completely smooth and lump-free mixture. Set aside until ready to use.
- Pour the remaining milk into a saucepan and add the lemon peel and cinnamon stick. Bring to a boil over medium-high heat. Once the milk starts boiling, reduce the heat to low and remove the cinnamon stick and lemon peel. Using a spoon, gently add portions of the beaten egg whites to the hot milk. Poach them for a few minutes, turning gently with a spoon so they cook evenly on all sides.
- Once cooked, turn off the heat. Using a slotted spoon, carefully remove the poached egg whites, drain them well, and transfer them to a bowl. Reserve the milk to prepare the cream.
- Using an electric mixer, beat on medium speed the egg yolks and sugar until smooth and creamy. Add the dissolved cornstarch and the egg yolk mixture to the saucepan with the milk, stirring constantly. Return the saucepan to low heat and continue stirring with a wooden spoon until the custard thickens slightly and reaches a smooth, creamy consistency.
- Pour the custard over the poached egg whites and let the dessert cool to room temperature.
- Cover and refrigerate for 1 to 2 hours. Just before serving, sprinkle generously with ground cinnamon and serve cold.
