We present a very tasty traditional dessert that everyone will love! This delicious sweet is simple, easy to prepare and has excellent presentation.
INGREDIENTS FOR THIS RECIPE
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 "PORTUGUESE SWEET":
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 place 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).
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. 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.
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
Farófias “Portuguese sweet”
We present a very tasty traditional dessert that everyone will love! This delicious sweet is simple, easy to prepare and has excellent presentation.
(2 votes, 5.00 out of 5)
- 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 place 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.
