We present a very tasty traditional dessert that everyone will love! This delicious sweet is simple, easy to prepare and has excellent presentation.
MAIN INGREDIENTS OF THIS RECIPE:
- Milk, eggs, corn starch, granulated sugar
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
(1 votes, 5.00 out of 5)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
- 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.
