Posted on Saturday, June 12, 2021 in
Breakfast Recipes
This creamy papas (porridge) recipe brings back the comforting flavors of traditional homemade breakfast. Made with milk, sugar, all-purpose flour, and a touch of cinnamon, it delivers a smooth and silky texture in every spoonful. The gentle sweetness blends perfectly with the warmth of spice, while the egg yolk adds richness and body. Ready in minutes, this recipe is ideal for cozy mornings or a light dessert. Whether you enjoy it plain or topped with fruit, its simplicity and creamy consistency make it irresistible. Perfectly balanced, smooth, and nourishing, this papas recipe is a true comfort classic you’ll want to make again and again.
| Preparation time | 5 min |
| Cooking Time | 10 min |
| Ready In | 15 min |
| Level of Difficulty | Very Easy |
| Servings | 2 |
Nutrition Facts (Per Serving)
| Calories | 137 |
| Fat | 4g |
| Carbs | 20g |
| Protein | 5g |
Ingredients
1 cup of milk2 tablespoons of sugar2 tablespoons of all purpose flourA pinch of saltA pinch of cinnamon1 egg yolk
Get Portuguese ingredients 
Preparation
- In a small pot over medium heat, add the milk, flour, sugar and salt.
- Stir very well until smooth and starts to boil.
- Now add the egg yolk and continue to stir until it thickens (about a minute).
- Remove from the heat, pour into a dish and enjoy.
Recipe Credit: Rosinda
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Comments
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MikeMy mom (from Pico) use to make this all the time when I was a kid. I'm 47 now and caring for my mom who has Dementia. I made this tonight hoping I would remember some of the memories of how good it tastes and this was SPOT ON to the point where it almost brought tears to my eyes because I can no longer get this recipe from my mom as she no longer remembers or speaks much. THANK YOU SO MUCH FOR SHARING!11 Months ago, Friday, January 17, 2025 -
KenMy mom (a Brasileira), made this one time when I was younger. She called it "Papa de Trigo." I presume a regional name for the dish. I loved it so much. I have been having a hankering for this, for a few years now. I'm glad this post came about. I just have one question, Does the Egg Yolk have to be tempered?2 Years ago, Thursday, May 9, 2024
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Bill BarbosaPapas are very popular in the Azores, my mom use to make it with Corn Meal, White flour, sometimes Corn Starch, back in late 50 and 60 even today once in a while I have for breakfast papas com Corn Starch. It was always so good.2 Years ago, Tuesday, June 13, 2023
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ReginaPapas has always been made with maizena…..cornstarch. I’ve never had it with flour.2 Years ago, Monday, June 12, 2023reply
Mike DHonestly I've never heard of papas made without anything but flour. My mom is from Pico and my mother in law from Terceira and they both make it almost the same with flour.11 Months ago, Friday, December 27, 2024
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GillyThis looks so good and nutritious. I am going to introduce this recipe to the nursing home where I work.3 Years ago, Saturday, December 3, 2022reply
VenaI believe this is being served in a Hospice where I live and my friend always looked forward to it2 Years ago, Friday, August 4, 2023
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DuarteMy mother ALWAYS made it with cornstarch. I've done the same. It gives it less of a raw flour taste4 Years ago, Monday, October 11, 2021reply
MariaMy mom also made it with cornstarch! We're from Ribeira Grande, Sao Miguel.3 Years ago, Wednesday, July 13, 2022
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JasmenDo you put the egg in while it's hot? Won't the heat scramble the egg?4 Years ago, Thursday, August 5, 2021
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CaroleThe porridge recipe doesn't show when to add the milk in the directions. It shows as an ingredient. I assume it goes with the sugar and salt and flour.4 Years ago, Sunday, July 18, 2021
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