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.
Advertisements

Let me know what you think...

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s