Ingredients
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
EGG CUSTARD:
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.
