Farófias are one of the most popular and delicious traditional sweets of Portugal.
The easy preparation and small number of ingredients, makes it an ideal dessert that can be served warm or cold throughout the year. One of my all-time favourites! So scrumptious, that I could not wait to share it with you all.
I hope you really enjoy it!
1 Cup of sugar
2 tsp Cornflour
1 Cinnamon stick
Cinnamon for dusting
- In a saucepan on medium to low heat, pour in 3 cups of the milk and the lemon peel and cinnamon stick until it begins boiling.
- Immediately remove from the heat and let it cool for 5 minutes. Strain the milk and return it to the pan.
- Beat egg whites to soft peaks, then add 1/2 cup of the sugar, 1 tablespoon at a time, beating all the while. Continue until stiff glossy peaks form.
- Return the milk to low heat and before boiling point; drop the meringue in by rounded tablespoons.
- Poach the meringues for about 2 minutes in the milk, then turn and poach the other side for 2 minutes. With a slotted spoon, transfer them to a large plate and set aside.
- As soon as all meringues are poached, strain the milk into a large saucepan and mix in the remaining sugar.
- In a bowl add the remaining half cup of milk to the corn flour.
- Add a tablespoon of the hot milk into this mixture, and then add it to the pan and cook, stirring constantly, over medium to low heat for about 3 minutes or until slightly thickened.
- Beat the egg yolks lightly, whisk in a little of the sauce, stir back into pan and cook, stirring constantly, over low heat for 2 to 3 minutes.
- Pour the custard into a large bowl and let it cool for about 10 minutes, then float the meringues on top.
- Sprinkle with the cinnamon and serve.
- Before serving, leave it in the fridge for 2h