Barriga de freira
From Wikipedia, the free encyclopedia
 Barriga de freira from Tentúgal | |
| Alternative names | Lérias |
|---|---|
| Type | Conventual sweet Pudding |
| Course | Sobremesa |
| Place of origin | Portugal |
| Region or state | Tentúgal, Central Region |
| Main ingredients | Wheat flour, eggs, milk, sugar, almond, cinnamon |
| Similar dishes | Sopa dourada |
Barriga de freira (lit. 'nun's belly') is a traditional Portuguese sweet egg yolk-based pudding.[1] The name is an idiom on the ingredients typically found in conventual sweets made by the religious sisters at convents historically―egg yolks, sugar, and almonds. Another variation of barriga de freira is served as a turnover or empanada using the same pudding for a filling.[2][3]
Barriga de Freira was created as early as the 15th or 16th century in the monasteries and convents in Lisbon.[4] The dish was first created by the nuns in the province of Beira Litoral in the 17th century.[5][6]
A syrup is typically made by boiling water and sugar. It can be flavored with lemon peel or cinnamon. The syrup is poured over pieces or crumbs of bread (or pão de ló or ground almonds). Egg yolks are incorporated into the bread mixture. The pudding is cooked until the pudding is slightly thickened then garnished with multiple toppings such as butter, cinnamon, slivered or chopped almonds, silver pearls, caramel or fios de ovos, or used as a filling for a pastel.
