Farófias are more than just a dessert for me. They are a memory of my childhood, of my grandmother’s kitchen, of the smell of cinnamon and vanilla. They are a reminder of the love and care that she put into every dish she made for us.
Farófias are a traditional Portuguese dessert that consist of egg whites that are poached in milk and sugar and then served with a custard sauce. They are also known as ovos nevados or ovos moles in some parts of Portugal. They are one of the many conventual sweets that were created by nuns in monasteries and convents centuries ago.
My grandmother used to make farófias for us every Christmas Eve. She would whip the egg whites by hand until they formed stiff peaks, then drop them by spoonfuls into the simmering milk. She would then make the custard with the egg yolks, milk, sugar and cornstarch. She would flavour everything with vanilla and lemon zest and sprinkle some cinnamon on top.
We would wait impatiently for her to finish, our mouths watering at the sight of those fluffy white mounds covered in yellow sauce. We would devour them with gusto, savouring every bite. They were so soft and sweet that they seemed like heaven on earth.
I still make farófias today, following my grandmother’s recipe. I think of her every time I do it, and I hope to pass on this tradition to my children and grandchildren. Farófias are not just a dessert for me. They are a part of my family history.
In this blog post, I will share with you my grandmother’s recipe for farófias, as well as some tips and tricks to make them perfectly every time. I hope you will enjoy them as much as I do.
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