sugar – 100g
milk – 330 ml
lemon peel – 1
cinnamon powder – q.b
eggs – 4

Cooking Steps

1. Separate the yolks from the whites.
2. Beat the egg whites until they are firm. Keep beating, add 50 g of sugar (make icing sugar if there’s time) until a firm mixture is obtained.
3. Heat milk with the remaining sugar and lemon peel.
4. Reduce heat when milk boils.
5. Cook a big spoon of the egg whites mixture in the milk.
5. Cook for 30 seconds and turn around for another 30 seconds.
6. Remove the cloudy eggs

1. Cool the milk in which the farófias were cooked.
2. Add the cornstarch dissolved in a little milk.
3. Mix in the beaten yolks.
4. Cook the mix, stirring constantly to cook the yolks and thicken a little.
5. Add a little more sugar if necessary.

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