Like other conventual Portuguese sweets, the encharcada de Évora is characterized by its abundance of eggs, sugar and cinnamon. It is one of the most traditional and typical Alentejo sweets and its history is a true mystery. It is known that it was produced in the convents of Évora, Beja and Mourão, but that there were some differences between the recipes of each one of them.
The one that gained more regional and national fame was the encharcada de Évora. There are those who say that this is the original recipe and that Beja and Mourão’s encharcadas were just copies. We don’t know for sure if it’s true, but what we do know is that they are delicious and that each spoonful invites you to repeat a little more.
To prepare them, you only need quality ingredients and all the delicacy typical of making Alentejo convent sweets. Convinced? So gather the ingredients and prepare a delicious encharcada de Évora today. We are sure that your friends and family will love the final result. Enjoy!
- 1 cup of sugar
- 16 egg yolks
- 3 dl of water
- 2 cinnamon sticks
- 1 lemon peel
- cinnamon to sprinkle
- Start by placing a sieve or strainer inside a bowl.
- Place the egg yolks in the sieve and press them gently with a spoon, making them pass through the mesh. Reserve.
- Pour the water into a (wide) pan and add the sugar.
- Add the cinnamon sticks and the lemon peel and bring to a boil until it reaches the pearl point (normally, it takes about 5 minutes to boil).
- Add the egg yolks little by little, stirring constantly.
- Remove the cinnamon sticks and lemon peel and mix well with the remaining ingredients.
- Remove from the heat and transfer to a large bowl or several smaller individual ones.
- Let it cool down a bit.
- Burn the surface with a blowtorch or kitchen iron.
- Sprinkle with cinnamon and serve.
- It can be a little difficult to get the perfect moment to acquire pearl stitch. The trick is to dip a spoon into the mixture. When the spoon releases a small drop that remains suspended and resembles a pearl, it is the right time to turn off the heat.
- When you add the egg yolks to the sugar syrup, do it slowly and in circular motions. The best way to do this is to wash the strainer you used initially and use it again to pour the egg yolk preparation.
- The encharcada should be removed from the heat when the eggs are cooked but still contain some sugar syrup. Do not let it dry out completely or allow it to crust over.
- The amount of yolks and sugar can vary according to your personal taste. You can also choose to add some whole eggs along with the yolks. However, you must also pass them through the strainer.
- If you don't have a blowtorch to burn the surface, sprinkle with cinnamon and place the soaked in the oven until it turns golden.