Sunil Thakkar: "Tasted good, but a bit too sweet. I will probably…" Read More
6Ingredients
520Calories
50Minutes

Easy to make this Portuguese Egg Pudding is ready in less than an hour. Drawing inspiration from desserts of the Alentejo region of Portugal, this egg pudding is made with fresh lemon zest and then sprinkled with plenty of cinnamon before being baked to perfection. The end result is a rich pudding with a lovely smooth and creamy texture that is perfectly paired with the cinnamon topping. Serve with your favorite sauce or freshly whipped cream for a tasty post-dinner treat.

Ingredients

  • 8 eggs (separated)
  • 250 grams sugar
  • 50 grams flour
  • 1 pint milk
  • lemon peel
  • cinnamon powder (to taste)

Directions

  1. Preheat oven to 200 degrees Celsius.
  2. In a saucepan, whip the egg yolks, add the sugar, and whip again.
  3. Gradually add the flour, milk, and finally the grated lemon peel.
  4. After everything is whipped, cook over low heat, stirring constantly.
  5. When the cream is thick, let it cool down slightly before mixing in the egg whites.
  6. Pour the mix in a deep clay dish, or other ovenproof pan. Sprinkle with a lot of cinnamon powder, and bake for about 20 minutes until pie splits open.
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NutritionView more

520Calories
Sodium10%DV230mg
Fat20%DV13g
Protein39%DV20g
Carbs27%DV82g
Fiber4%DV1g

PER SERVING *

Calories520Calories from Fat120
% DAILY VALUE*
Total Fat13g20%
Saturated Fat4.5g23%
Trans Fat
Cholesterol435mg145%
Sodium230mg10%
Potassium430mg12%
Protein20g39%
Calories from Fat120
% DAILY VALUE*
Total Carbohydrate82g27%
Dietary Fiber1g4%
Sugars71g142%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(2)

Yummly User
Sunil Thakkar 26 Jun 2017
Tasted good, but a bit too sweet. I will probably try it again with lesser sugar.
Deb A. 14 Jun 2015
I thought for sure this would not taste right when I sprinkled a lot of cinnamon over the top like the instructions suggest. But, I am so glad I did, because it was so delicious. The cinnamon not only smells fantastic when this is cooking, but it also cuts thru the richness of the tart. And it was not at all hard to make. I am definitely making this again!