Barriga de freira

Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.

About the recipe

Barriga de freira belongs to the repertoire of Portuguese conventual sweets, where egg yolks, sugar, and delicate use of bread or almond create intense desserts.

It is a sweet to be served in small portions, with a creamy texture and deep egg flavor.

Ingredients

• 10 sifted egg yolks
• 250 g of sugar
• 160 ml of water
• 80 g of bread crumb or ground almond
• Lemon peel
• Cinnamon powder
• 1 pinch of salt

Preparation method

1. Make a syrup with sugar, water, and lemon peel.
2. Remove the peel and let the syrup cool slightly.
3. Mix the egg yolks without beating too much.
4. Add the bread crumb or almond to the syrup.
5. Incorporate the yolks over low heat, stirring until thickened.
6. Serve cold, sprinkled with cinnamon.

Tips from Empório Portugal

• Sifting the yolks makes the sweet more delicate.
• Low heat prevents the eggs from curdling.
• The consistency should be creamy and shiny, not dry.

Possible substitutions in Brazil

• Almond flour can replace ground almond.
• Stale French bread works if used in small amounts.

Pairing

Unsweetened coffee or black tea. No mandatory alcoholic beverage.