Sericaia is an ideal dessert after a large meal because it looks rich but eats surprisingly lightly. The batter puffs in the oven, cracks dramatically, and settles into a soft cinnamon-scented pudding.
In Elvas it is traditionally served with preserved plums in syrup. Their tart sweetness is exactly what the eggy pudding needs.
Sericaia com Ameixas de Elvas (Alentejo Cinnamon Egg Pudding) Recipe
What you need
Ingredients
- 6 large eggs, separated
- 3 cups (720 ml) whole milk
- 1 cup (200 g) sugar
- 1/2 cup (65 g) flour
- 1 cinnamon stick
- 3 strips lemon peel
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- Preserved Elvas plums in syrup, for serving
Cook along
Instructions
- Heat the oven to 375°F (190°C). Warm the milk with the cinnamon stick and lemon peel, then strain.
- Whisk the yolks with sugar and flour. Slowly whisk in the hot milk and cook over low heat until lightly thickened. Cool 10 minutes.
- Beat the whites with salt to soft peaks and fold into the custard.
- Spoon into a buttered shallow baking dish in large dollops and dust generously with cinnamon.
- Bake 30 to 35 minutes until puffed and cracked. Serve warm or room temperature with plums.
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