Encharcada belongs to Portugal’s great family of doces conventuais — convent sweets. The nuns of Évora used egg whites to starch their habits and clarify wine, which left mountains of yolks — and out of that surplus came some of the most gloriously rich desserts ever invented.
The name means “soaked,” and it delivers: threads of egg yolk gently cooked in cinnamon-lemon syrup until they set into a soft, golden custard, finished with a dusting of cinnamon.
It is intensely sweet in the proud conventual tradition — serve it in small portions, ideally after a long lunch, with an espresso standing by. Alentejo on a spoon.
Encharcada Recipe
What you need
Ingredients
- 10 egg yolks
- 2 whole eggs
- 2 cups granulated sugar
- 1¾ cups water
- 1 cinnamon stick
- Peel of 1 lemon
- Ground cinnamon, for serving
Cook along
Instructions
- In a medium pot, combine the sugar, water, cinnamon stick and lemon peel. Heat over medium heat, stirring until the sugar dissolves.
- Simmer about 5 minutes, then remove the cinnamon stick and lemon peel.
- Whisk the egg yolks and whole eggs in a bowl until smooth.
- Temper the eggs: slowly pour a little hot syrup into them, whisking constantly.
- Slowly return the egg mixture to the pot with the remaining syrup, stirring the whole time.
- Cook over low heat, stirring gently, until it thickens like custard — about 10 minutes. Never let it boil.
- Pour into a serving dish, spread it out, and cool to room temperature.
- Dust with ground cinnamon and serve chilled or at room temperature, in small portions.
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