Portuguese Tigelada
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  The Tigelada is a simple cream to the eggs, typical of the central region of Portugal.


- 300 g of sugar
- 2 tablespoons flour
- 9 eggs
- 1 lemon peel, finely grated
- 1 teaspoon ground cinnamon
- 7.5 dl milk
- A few slices of lemon
- Cinnamon sticks


Preheat oven to 220 º C. Mix sugar and flour. Stir in slightly beaten eggs, little by little, using a whip.

Add the zest, cinnamon and milk. Mix and pour into a saucepan glazed terra cotta. Leave it for about 40 minutes at 220 º C.

Remove pan from oven and cool. Garnish with lemon slices and cinnamon sticks.