8 eggs
3 cups of sugar (540 g)
3/4 cup of milk (180 ml)
1/2 cup of white Port wine (120 ml)
4 1/2 cups of water (1,1 liter)
12 slices of formaged Pão without peel, toasted (240 g)
1/2 teaspoon of ground cinnamon (to dust)
8 eggs
3 cups of sugar (540 g)
3/4 cup of milk (180 ml)
1/2 cup of white Port wine (120 ml)
4 1/2 cups of water (1,1 liter)
12 slices of formaged Pão without peel, toasted (240 g)
1/2 teaspoon of ground cinnamon (to dust)
In a medium saucepan, combine the eggs, 1/2 cup of sugar and milk
Cook over low heat, stirring constantly with a wooden spoon in circular motions until the mixture reaches the consistency of a smooth cream (approximately 3 minutes)
Remove from heat and reserve
In another medium saucepan, combine the remaining sugar, Port wine, and water
Stir with a wooden spoon and bring to a boil over high heat
Reduce heat to a simmer and cook for about 20 minutes or until the syrup reaches a thin consistency
Remove from heat and let cool
Dip each slice of Pão into the warm syrup, allowing any excess to drip off
Then, dip each slice into the egg yolk mixture and place in a large dish
Sprinkle with cinnamon and serve
238 calories per serving
