Farófias — Poached Meringues with Vanilla Custard
This published formula poaches spoonfuls of whipped egg white in lemon-scented water and serves them with a yolk-and-vanilla custard. It is an attributed version within two documented families: other farófias are poached directly in milk, changing both flavour and how the liquid is reused.
- Yields
- 8 servings
- Prep
- 40 min
- Cook
- Included in the published time
Ingredients
- 9 Egg whites
- 100 g / 3.5 oz Icing sugar
- as needed Water for poaching
- 1 coffee spoon Salt
- 1 strip Lemon peel
- 250 g (about 250 ml / 8.5 fl oz) Milk
- 1/2 Vanilla pod
- 2 Egg yolks
- 60 g / 2.1 oz Sugar for the custard
- 10 g / 0.35 oz Cornflour / cornstarch
- for dusting Ground cinnamon
Method
Whisk the whites with the salt until firm. Gradually add the icing sugar, whisking until incorporated.
Heat water with the lemon peel until it begins to boil, then reduce to the lowest heat.
Place about three spoonfuls of meringue at a time in the water and poach for 2–3 minutes, turning halfway through.
Lift the farófias out with a slotted spoon, drain well and arrange in a serving bowl.
Heat the milk with the vanilla seeds over medium heat.
Mix the yolks, 60 g of sugar and cornflour. Temper with a little hot milk, then pour into the remaining milk in a thin stream, stirring continuously.
Cook the custard for 2 minutes, pour it over the farófias and finish with cinnamon.
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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