Sericaia is a conventual sweet typical of the Alentejo but loved all over the country! The recipe is simple but delicious...
? INGREDIENTS
- 6 eggs
- 250g sugar
- 75gr flour
- 500ml milk (whole)
- 2 cinnamon sticks
- 1 lemon (peel)
- cinnamon powder
- a pinch of salt
? PREPARATION
- Mix the sugar and flour in a saucepan, then add the whole milk, cinnamon sticks, 1 lemon rind and salt over a low heat, stirring constantly until it boils.
- When it comes to the boil, remove the pan from the heat, add the lemon peel and cinnamon sticks, set aside and allow the mixture to cool.
- When the mixture is cold, separate the yolks from the whites and add the sugar. Mix until you have a velvety cream.
- Beat the egg whites until stiff and fold into the mixture.
- If you don't have the traditional Sericaia dish, use a large baking tin. Heat the tin for 5 minutes in the oven at 225º C.
- When the oven is hot, remove the tin and pour in the mixture, sprinkle generously with the cinnamon powder, lower the oven temperature to 180ºC and bake for 60 minutes.
- Remove from the oven and leave to cool.
- Serve plain or with Elvas plums in syrup!
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