Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Barriga de freira belongs to the Portuguese convent repertoire, where egg yolks, sugar and a delicate use of bread or almonds create intensely rich desserts.
It is best served in small portions, with a creamy texture and a deep egg flavour.
Ingredients
- 10 sieved egg yolks
- 250 g of sugar
- 160 ml of water
- 80 g soft bread crumbs or ground almonds
- Lemon peel
- Ground cinnamon
- 1 pinch of salt
Method
- Make a syrup with the sugar, water and lemon peel.
- Remove the peel and leave the syrup to cool slightly.
- Whisk the egg yolks gently without over-beating.
- Stir the bread crumbs or almonds into the syrup.
- Add the egg yolks over low heat, stirring until thickened.
- Serve chilled, dusted with cinnamon.
Tips from Empório Portugal
- Sieving the yolks gives a finer, more delicate texture.
- Low heat prevents the eggs from curdling.
- The mixture should be creamy and glossy, not dry.
Possible substitutions in Brazil
- Almond flour can replace ground almonds.
- Day-old white bread works if used sparingly.
Pairing
Unsweetened coffee or black tea. No alcoholic drink is required.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
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