Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Farófias are a light, delicate Portuguese dessert made with cloud-like poached egg whites in milk.
The contrast between the soft egg whites and the egg yolk cream creates a simple and elegant sweet.
Ingredients
- 6 eggs, separated
- 700 ml milk
- 160 g sugar
- Lemon peel
- 1 cinnamon stick
- 1 teaspoon cornflour
- Ground cinnamon
Method
- Gently heat the milk with the lemon peel, cinnamon stick and part of the sugar.
- Beat the egg whites to stiff peaks with the reserved sugar.
- Poach spoonfuls of the beaten egg whites in the hot milk.
- Lift out and set aside.
- Mix the egg yolks with the cornflour and a little of the warm milk.
- Cook the custard over low heat, then spoon it over the farófias.
Tips from Empório Portugal
- The milk should simmer gently rather than boil vigorously.
- Egg whites cook quickly.
- Cook the egg-yolk custard over low heat.
Possible substitutions in Brazil
- Starch helps stabilize the cream.
- Vanilla can be added, although it shifts the traditional profile.
Pairing
Black tea, coffee or sparkling water. No mandatory alcoholic beverage.
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.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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