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Description: Spoon sweet, cream texture, yellowish color, slight lemon and cinnamon flavor.
Special characteristics: Burnt sugar.
Additional information: Burn the sugar with a hot iron just before serving.
Delimitation of the geographical area of production: Norte da Bei-ra Litoral, Terras de Santa Maria.
Ingredients used: Milk, salt, sugar, wheat flour, egg yolks, lemon peel, cinnamon stick and powder and butter.
Preparation: Heat 3/4 of milk with sugar, salt, lemon peel and cinnamon stick. Meanwhile, beat the flour in the remaining cold milk and add the egg yolks to obtain a homogeneous mixture. As soon as the milk boils, remove from the heat and slowly add the flour and egg mixture. Heat again, stirring continuously until it boils. Arrange on a plate or deep platter until completely cool. Moments before serving heat a red-hot iron, mix a little sugar with some powdered cinnamon starch and sprinkle this mixture on the cream, burn immediately with the red-hot iron.
Know-how: A large part of the most reputable population of the Lands of Santa Maria knows how to do it.
Forms of marketing: Currently this product is sold as a dessert in restaurants and typical homes.
Product availability throughout the year: It is available all year round.
Product history: Dessert used on family feast days, without forgetting pilgrimage seasons.
Representativeness in local food: Just to mark festive days.
Product availability: In most of the restaurants in the Lands of Santa Maria.
Source: Confraria das Papas de S. Miguel
