Milhos Doces — Gastronomic Weekends Formula
The official Gastronomic Weekends programme publishes this São João da Pesqueira version for ten people. Corn semolina first cooks in water with cinnamon, citrus peel and salt; milk is added gradually and brown sugar only at the end. Tourism sources repeat the same formula and preserve the dessert's association with Douro grain harvests.
- Yields
- Serves 10
- Prep
- Not stated by the source
- Cook
- At least 8 minutes, plus the time needed to incorporate the milk and sugar
Ingredients
- 250 g / 8.8 oz Corn semolina
- 250 g / 8.8 oz Brown sugar
- 1 L / 33.8 fl oz Milk
- 500 ml / 16.9 fl oz Water
- Amount not stated Orange peel
- Amount not stated Lemon peel
- To taste Salt
- 1 Cinnamon stick
- Amount not stated, for decoration Ground cinnamon
Method
Wash the corn semolina and drain it.
Place the semolina in a pan with the 500 ml water, cinnamon stick, orange and lemon peels and salt.
Cook over low heat for about eight minutes, whisking continuously.
Gradually add the litre of milk, continuing to stir, until the desired consistency is reached.
Add the 250 g brown sugar and stir until dissolved.
Remove the peels and cinnamon stick, divide among bowls or a serving dish and leave to cool.
Decorate with ground 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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