Arouca Barriga de Freira
DGADR describes the Arouca version as a thick cream of eggs, sugar, almonds and bread, cooked for 45 minutes. This home recipe preserves that method and uses quantities from a published Portuguese version; it is a reproducible interpretation, not the proprietary formula of any Arouca producer.
- Yields
- 6 small servings
- Prep
- 20 min
- Cook
- 45 min
Ingredients
- 500 g Sugar
- 250 ml Water
- 200 g Crumbled white bread crumb
- 3 Eggs
- 100 g Blanched almonds, finely ground
- as needed for dusting Ground cinnamon
Method
Bring the sugar and water to the boil in a wide saucepan. Once boiling, cook for about 4 minutes to make a light syrup.
Add the crumbled bread and ground almonds. Stir until the bread absorbs the syrup and the mixture is even.
Beat the eggs only until combined. Gradually whisk in two or three spoonfuls of the hot mixture to temper them.
Pour the tempered eggs into the pan in a thin stream, stirring constantly. Cook over very low heat, without a hard boil, for about 45 minutes or until the cream is yellow, thick and even.
Divide among small bowls. Leave to cool and dust with cinnamon before serving.
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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