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Sericaia
A traditional Alentejo egg dessert, a light and airy pudding topped with cinnamon, often served with preserved plums (ameixas d'Elvas).
🧂 Ainekset
- 6 Large Eggs(Separate yolks and whites.)
- 200 g Granulated Sugar
- 500 ml Whole Milk
- 100 g All-purpose Flour
- 2 tsp Ground Cinnamon(For topping, plus more to taste.)
- 1 strip Lemon Zest(Optional, for added fragrance.)
- 8 Preserved Plums (Ameixas d'Elvas)(Optional, for serving.)
👨🍳 Ohjeet
- 1
Preheat your oven to 180°C (350°F). Lightly grease a deep baking dish (approximately 20x20 cm or a similar sized ovenproof dish).
⏱️ 5 minutes - 2
In a large bowl, whisk the egg yolks with half of the sugar (100g) until pale yellow and slightly thickened. This should take about 5 minutes.
⏱️ 5 minutes - 3
In a medium saucepan, combine the milk and the remaining sugar (100g). Add the lemon zest, if using. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the milk is just simmering. Do not boil.
⏱️ 10 minutes - 4
Gradually whisk the flour into the warm milk mixture until smooth and no lumps remain. Continue to cook over medium-low heat, stirring constantly, for about 5-7 minutes, until the mixture thickens to a custard-like consistency. Remove from heat.
⏱️ 7 minutes - 5
Slowly pour the thickened milk mixture into the egg yolk mixture, whisking continuously to temper the yolks and prevent them from scrambling. The mixture should be smooth and homogenous.
⏱️ 5 minutes - 6
In a separate, clean bowl, beat the egg whites until stiff peaks form. This means when you lift the whisk, the egg whites stand up straight.
⏱️ 5 minutes - 7
Gently fold about one-third of the beaten egg whites into the yolk-milk mixture to lighten it. Then, carefully fold in the remaining egg whites until just combined. Be careful not to overmix, as you want to keep the batter airy.
⏱️ 5 minutes - 8
Pour the batter into the prepared baking dish. It will be quite frothy and airy.
⏱️ 2 minutes - 9
Bake in the preheated oven for 40-50 minutes, or until the Sericaia is puffed up, golden brown on top, and set. A skewer inserted into the center should come out clean.
⏱️ 40-50 minutes - 10
Remove from the oven and immediately sprinkle generously with ground cinnamon. Let it cool slightly before serving. Sericaia is best served warm or at room temperature, accompanied by preserved plums if desired.
⏱️ 10 minutes
💡 Ammattilaisvinkit
- ✓Sericaia is a specialty from the Alentejo region of Portugal.
- ✓Traditionally served with 'ameixas d'Elvas' (preserved plums from Elvas).
- ✓This dessert has roots in convent sweets, often made for religious holidays.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Increase the amount of cinnamon for a stronger flavor.
- Experiment with different preserved fruits or fresh berries for serving.