Português 
English (UK) 
Description: Sweet with a yellow tone, caramelized and creamy.
Special features: Caramelization.
Species, varieties or breeds: Nothing to record.
Connection to the natural landscape: Its confection is based on products from local agriculture.
Ingredients used: Eggs, liter of milk, sugar, wheat flour, a pinch of salt and lemon peel.
Preparation: In a saucepan, place the milk, flour, sugar and salt and stir until dissolved. Separate the yolks from the white, beat the yolks and add them to the previous mixture, as well as the lemon peel. Bring to low heat, stirring constantly. After boiling, let it cook for about two minutes. Remove from the heat, remove the lemon peel and place the cream on a deep platter and let it cool. Sprinkle with sugar and burn to caramelize.
Know-how: The eggs should preferably be homemade, the whites should be well removed from the yolks and these should be well beaten before joining the preparation. Care must be taken to stir, from start to finish, the preparation.
Forms of marketing: In restaurants.
Product availability throughout the year: All year round.
Product history: Milk and eggs were products that existed in rural homes and were made on festive dates. Nowadays "cornstarch" flour is used.
Representativeness in local food: It is used on festive days.
Product Availability: Continuous Supply.
Geographical area of production: Municipality of Vagos and neighboring locations.
