Farófias
Portuguese Meringue Islands in Custard
A classic Portuguese dessert featuring delicate, cloud-like meringue 'islands' gently poached and served afloat in a rich, creamy vanilla custard. Often dusted with cinnamon for a warm, aromatic finish.
🧂 Ingredients
- 6 Eggs(Separate yolks and whites. Ensure whites are at room temperature for best volume.)
- 1 L Milk(Whole milk is recommended for richness.)
- 200 g Granulated Sugar(Divided: 150g for custard, 50g for meringue.)
- to taste Ground Cinnamon(For dusting and garnish.)
- 1 Vanilla Pod(Or 1 teaspoon pure vanilla extract, added to the custard.)
- 1 pinch Salt(Optional, to help stabilize egg whites.)
👨🍳 Instructions
- 1
Prepare the Custard Base: In a medium saucepan, gently heat the milk with the scraped seeds from the vanilla pod (or vanilla extract) and 150g of the sugar. Do not boil. Heat until steaming and the sugar has dissolved. Remove from heat, cover, and let infuse for about 10-15 minutes.
⏱️ 15 minutes - 2
Whisk the Egg Yolks: While the milk infuses, whisk the egg yolks in a separate bowl until they are pale yellow and slightly thickened. Gradually temper the yolks by slowly whisking in about half a cup of the warm milk mixture. This prevents the yolks from scrambling.
⏱️ 5 minutes - 3
Combine and Cook Custard: Pour the tempered yolk mixture back into the saucepan with the remaining warm milk. Cook over low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not let it boil, or it will curdle. This should take about 5-8 minutes. Strain the custard through a fine-mesh sieve into a clean bowl to ensure smoothness. Cover the surface directly with plastic wrap to prevent a skin from forming and let it cool.
⏱️ 10 minutes - 4
Make the Meringue: In a clean, dry bowl (preferably metal or glass), beat the egg whites with an electric mixer on medium speed until foamy. Add the pinch of salt (if using). Gradually add the remaining 50g of sugar, one tablespoon at a time, increasing the speed to high. Continue beating until stiff, glossy peaks form. The meringue should hold its shape when the beaters are lifted.
⏱️ 10 minutes - 5
Poach the Meringue Islands: Bring the remaining 1 liter of milk (or a fresh batch if preferred, though not strictly necessary) to a gentle simmer in a wide pan. Do not boil. Using two large spoons, carefully scoop and shape portions of the meringue into oval 'islands'. Gently slide them into the simmering milk. Poach for 2-3 minutes per side, until lightly golden and puffed. Use a slotted spoon to carefully remove the poached meringue islands and drain them briefly on paper towels.
⏱️ 10 minutes - 6
Assemble and Serve: Ladle the cooled custard into individual serving bowls or a larger serving dish. Carefully place the poached meringue islands on top of the custard. Dust generously with ground cinnamon. Serve chilled.
⏱️ 5 minutes
💡 Pro Tips
- ✓For perfectly smooth custard, always strain it through a fine-mesh sieve before cooling.
- ✓Ensure your bowl and beaters are completely grease-free when making the meringue for maximum volume.
- ✓Don't overcrowd the pan when poaching the meringue; cook in batches if necessary.
- ✓Farófias has roots in Portuguese convents, where resourceful nuns created delicious desserts from basic ingredients.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Caramel Drizzle: Drizzle a homemade or store-bought caramel sauce over the finished dessert.
- Cinnamon Syrup: Reduce the custard cooking time slightly and use the remaining poaching milk to create a light cinnamon syrup to pour over.