📝 About This Recipe
Hailing from the sacred kitchens of 15th-century Portuguese convents, Barriga de Freira is a decadent masterpiece of 'Doçaria Conventual' that celebrates the divine union of egg yolks, sugar, and almonds. This velvet-textured delicacy offers a rich, custardy heart contrasted by the delicate crunch of toasted almonds and a hint of cinnamon. It is a testament to the culinary ingenuity of nuns who transformed simple ingredients into a dessert so luscious it was playfully named the 'Nun's Belly.'
🥗 Ingredients
The Sugar Syrup
- 400 grams Granulated Sugar (High quality white sugar)
- 200 ml Water (Filtered)
- 1 piece Cinnamon Stick (Ceylon cinnamon preferred)
- 1 strip Lemon Peel (Wide strip, yellow part only)
The Golden Base
- 12 large Egg Yolks (Passed through a fine-mesh sieve to remove the membrane)
- 2 large Whole Eggs (At room temperature)
- 150 grams Ground Almonds (Blanched and finely ground (almond flour))
- 1 tablespoon Unsalted Butter (High fat content for richness)
- 50 grams Fine Breadcrumbs (Made from crustless white bread)
Garnish and Finishing
- 30 grams Slivered Almonds (Lightly toasted)
- 1 teaspoon Ground Cinnamon (For dusting)
- 1 tablespoon Powdered Sugar (Optional for dusting)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan, combine the sugar, water, cinnamon stick, and lemon peel. Stir once just to moisten the sugar.
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2
Place the saucepan over medium heat and bring to a boil. Allow it to simmer without stirring until it reaches the 'ponto de fio' (thread stage), which is roughly 103°C (217°F). The syrup should be clear and slightly thickened.
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3
While the syrup boils, prepare the eggs. In a large glass bowl, gently whisk the 12 egg yolks and 2 whole eggs together. Do not beat them vigorously; you want to avoid creating air bubbles.
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4
Once the syrup reaches the thread stage, remove the cinnamon stick and lemon peel. Stir in the ground almonds and the fine breadcrumbs, mixing well to ensure no lumps remain.
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5
Add the tablespoon of butter to the syrup mixture and stir until fully melted and incorporated.
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6
Temper the eggs: Take a small ladle of the hot syrup and slowly drizzle it into the egg mixture while whisking constantly. This prevents the eggs from scrambling.
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7
Slowly pour the tempered egg mixture back into the saucepan with the remaining syrup, stirring continuously with a wooden spoon or silicone spatula.
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8
Reduce the heat to low. Cook the mixture, stirring constantly in a figure-eight motion, until it thickens significantly. It should reach a consistency where it starts to pull away from the bottom of the pan (similar to a thick custard or curd).
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9
Be careful not to let the mixture boil at this stage, as the eggs will curdle. The texture should be smooth and glossy.
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10
Once thickened, remove from heat and immediately pour the sweet into a shallow serving dish or individual ramekins.
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11
Allow the Barriga de Freira to cool to room temperature, then refrigerate for at least 2 hours to set completely.
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12
Just before serving, garnish with the toasted slivered almonds and a light dusting of ground cinnamon.
💡 Chef's Tips
Always sieve your egg yolks through a fine mesh to remove the chalaza and membrane; this ensures a perfectly smooth, odor-free custard. Do not over-cook the syrup; if it goes past the thread stage, the dessert will become grainy rather than creamy. Use the freshest eggs possible, as they are the primary flavor profile of this monastic sweet. If the mixture looks like it might curdle, remove it from the heat immediately and whisk vigorously or use an immersion blender for a few seconds to emulsify. For an extra authentic touch, use homemade breadcrumbs from a slightly stale Portuguese 'pão de trigo' (wheat bread).
🍽️ Serving Suggestions
Serve chilled in a decorative silver or ceramic bowl for a traditional presentation. Pair with a glass of chilled 10-year-old Tawny Port or a sweet Ginjinha (sour cherry liqueur). Accompany with a simple, unsweetened wafer or 'Línguas de Gato' biscuits for a texture contrast. Enjoy alongside a strong, hot espresso (bica) to balance the intense sweetness of the dish. For a modern twist, serve with a side of fresh acidic berries like raspberries or red currants.