Farófias

Serves: 8

Ingredients

• 1 L of milk

• 4 eggs

• 200g sugar

• 1 tsp cornstarch

• zest of 2 lemons

• 2 cinnamon sticks

Steps

1. Separate the egg whites from the yolks.

2. Pour the milk into a large saucepan and season it with the lemon zest and cinnamon, let it warm up on low heat.

3. Whisk the whites with half the sugar and some salt until you have a firm meringue.

4. Scoop the meringue from the bowl, so you end up with cohesive puffs filling the pan, and floating in the milk.

5. Let them cook for 5 minutes and then carefully turn them, so they cook evenly.

6. After they are all cooked, remove them from the pan and put them in the serving dish, save them in the fridge while you cook the custard, as this dessert should be eaten cold.

7. Mix the egg yolks with the remaining sugar and cornstarch and then add 200ml of the milk you used to poach the meringue.

8. Pour the mixture into a pot and cook over medium heat until it thickens into a light custard.

9. The sauce is then poured on top of the poached meringue puffs and sprinkled with powdered sugar.

From Cooking Lisbon, in Lisbon, Portugal