Farófias (Portuguese dessert)

HOW TO MAKE FARÓFIAS

Step 1: Separate the yolks from the whites. Beat the egg whites until stiff peaks form. Reserve in fridge.

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. 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.

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.

Farófias (Portuguese dessert)

Farófias is one of the most appreciated Portuguese desserts. It's a simple and very tasty recipe! Bon appetit!!!

4.29 from 7 reviews

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by Pedro Barbosa
Category:Desserts, Recipes, Traditional Portuguese recipes
Cuisine: Portuguese
Difficulty: Easy
Servings: 6
Prep Time:10 m
Cook Time:50 m
Total Time:2:000 h
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Ingredients
• 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
Directions
1. Separate the yolks from the whites. Beat the egg whites until stiff peaks form. Reserve in fridge.
2. Dissolve the corn starch in 50 ml (1/4 cup) milk.
3. 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.
4. When they are cooked, turn off the heat, drain them well with a skimmer and place in a bowl (reserve the milk).
5. 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.
6. Pour the cream over the cooked egg whites and let cool to room temperature. Refrigerate for 1 to 2 hours.
7. Remove from fridge, sprinkle with cinnamon powder and serve.
Farófias (Portuguese dessert)
Nutrition facts
Serves 6
Per Serving:
% DAILY VALUE
Calories 166
Total Fat 5 g(8%)
Saturated Fat 2.5 g(11%)
Cholesterol 118 mg(39%)
Sodium 94 mg(4%)
Total Carbohydrate 24 g(8%)
Protein 7.5 g