Areias Brancas — Marli Henriques Adaptation
Marli Henriques presents this formula as her adaptation of Areias Brancas and states explicitly that the original Lourinhã family recipe remains secret. The published version makes about eight small puddings with almonds, eggs, flour, milk and vanilla, baked at 200°C / 392°F for 10 to 15 minutes and then coated in sugar.
- Yields
- About 8
- Prep
- Not stated
- Cook
- 10 to 15 minutes at 200°C / 392°F
Ingredients
- 150 g / 5.3 oz, plus more for the moulds and coating White sugar
- 75 g / 2.6 oz Almond kernels
- 40 g / 1.4 oz Wheat flour
- 200 ml / 6.8 fl oz Milk
- 2 Eggs
- 1/2 teaspoon Vanilla essence
- As needed Butter for greasing
Method
Grind the almonds into a fine meal.
Combine the whole eggs, flour and 150 g sugar. Beat until the mixture is pale yellow and light.
Heat the milk without allowing it to boil and mix in the vanilla essence.
Pour the milk gradually into the egg mixture, stirring continuously.
Fold the ground almonds into the mixture.
Heat the oven to 200°C / 392°F. Grease small pudding moulds with butter and dust them with sugar.
Divide the mixture among the moulds and bake for 10 to 15 minutes, watching closely to prevent burning.
Allow to cool, unmould and roll each piece in sugar until completely coated.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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