Farófias is one of the most appreciated Portuguese desserts. It's a simple and very tasty recipe! Bon appetit!!!
TABLE OF CONTENTS
INGREDIENTS FOR FARÓFIAS
Here you'll find all the ingredients needed to make this recipe:
- Eggs
- Milk
- Granulated sugar
- Cinnamon stick
- Cinnamon powder
- Lemon peel
- Corn starch
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE FARÓFIAS
Step 1: Separate the yolks from the whites. Beat the egg whites until stiff peaks form.
Step 2: Dissolve the corn starch in 50 ml (1/4 cup) milk.
Step 3: In a saucepan, pour the remaining milk, the lemon peel and the cinnamon stick.
Step 4: When they are cooked, turn off the heat, drain them well with a skimmer and place in a bowl (reserve the milk).
Step 5: Beat the egg yolks and the sugar until a quite creamy mixture. Add the dissolved corn starch and the egg cream to the milk saucepan, stirring constantly. Place the pan back over low heat, stirring constantly with a wooden spoon until obtain a
slightly creamy texture.
Step 6: Pour the cream over the cooked egg whites and let cool to room temperature. Refrigerate for 1 to 2 hours.
Step 7: Remove from fridge, sprinkle with cinnamon powder and serve.
YOU MAY ALSO LIKE
- Creamy rice pudding
- Wafer and cinnamon sweet
- Farófias with apple puree
- Sericaia "Portuguese sweet"
- Raspberry cheesecake
- Berry pavlova
- Lemon dreams
- Egg croquettes
- Portuguese custard tarts
- Tiramisu
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Farófias (Portuguese dessert)
Farófias is one of the most appreciated Portuguese desserts. It's a simple and very tasty recipe! Bon appetit!!!
5.00 from 2 reviews
- 4 medium eggs
- 650 ml (3 cups) milk
- 100 grams (1/2 cup) granulated sugar
- 1 cinnamon stick
- Cinnamon powder (to taste)
- 1 lemon peel
- 1 tablespoon corn starch
- Separate the yolks from the whites. Beat the egg whites until stiff peaks form. Reserve in fridge.
- Dissolve the corn starch in 50 ml (1/4 cup) milk.
- In a saucepan, pour the remaining milk, the lemon peel and the cinnamon stick. Boil over medium-high heat. When the milk starts boiling, reduce to low heat and remove the cinnamon stick and the lemon peel. Add beaten egg whites portions with a spoon and go turning until they are cooked.
- When they are cooked, turn off the heat, drain them well with a skimmer and place in a bowl (reserve the milk).
- In an electric mixer, beat on medium speed the egg yolks and the sugar until a quite creamy mixture. Add the dissolved corn starch and the egg cream to the milk saucepan, stirring constantly. Place the pan back over low heat, stirring constantly with a wooden spoon until obtain a slightly creamy texture.
- Pour the cream over the cooked egg whites and let cool to room temperature. Refrigerate for 1 to 2 hours.
- Remove from fridge, sprinkle with cinnamon powder and serve.
