Mom’s Portuguese Egg Pudding

After going through every box in storage, I finally found it.  This was one of my favorites that my mom used to make around Thanksgiving. I can taste it now…

Ingredients:

1 ½ cups milk
½ cup sugar
½ cup all-purpose flour
Zest of half a lemon
3 eggs
Cinnamon (enough to cover top of pie)

Directions:

  • Place the milk, sugar and the flour in a saucepan. Whisk together and cook over medium heat. Add the lemon zest and stir until the mixture thickens to a cream consistency.
  • Turn off the heat, place the mixture in a large bowl and allow to cool until lukewarm.
  • Preheat the oven to 350 F.
  • Separate the yolks from the whites. Beat the egg whites until stiff peaks form and set aside.
  • Mix lightly the yolks with a fork, and then stir in the lukewarm milk, sugar flour mixture.
  • Gently fold in with a spatula the whipped egg whites.
  • Pour the mixture in a deep dish pie plate; sprinkle the top with cinnamon, enough to cover completely.
  • Bake for 20 – 25 minutes until the top is well puffed and firm, even top may be cracked in a couple of places.
  • Remove from the oven, allow to cool to room temperature and serve.
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About Tom Darby

French-born, American-raised, U.S. citizen, husband, father, friend, veteran, and writer.
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