Other

Ingredients

• 1 L Milk
• 350 gr Sugar
• 150 gr Flour
• 360 gr Egg yolks
• 540 gr Egg whites
• 1 Lemon zest
• Cinnamon powder to taste

Preparation

Start by boiling the milk and the lemon peel. On the side, mix the sugar and the flour. Add the egg yolks and mix well.

Add part of the milk to heat the egg yolk mixture and then add the remaining milk. Bring to the boil again to thicken (the same process as if for a custard cream).

Let it partially cool. Then, mix the egg whiles whipped until firm. In a clay mould, greased with non-sticking spray, pour the mixture and sprinkle with cinnamon until the entire surface is covered.

Cook in the oven at 220 ºC. After 10 minutes, with your fingers, make small holes in different points of the surface and let it cook for approximately 20 more minutes.

Serve cold.

*Recipe provided by the Tourism and Hotel Business School of Lisbon, based in the traditional recipes of Maria de Lourdes Modesto.