📝 About This Recipe
Hailing from the sun-drenched plains of Alentejo, Sericaia is a jewel of Portuguese Monastic Sweets (Doçaria Conventual) known for its unique 'cracked' surface and airy, soufflé-like texture. This rustic masterpiece balances the richness of egg yolks with the warmth of Ceylon cinnamon and the zest of local lemons. Traditionally served with the famous Elvas plums in syrup, it is a testament to the elegant simplicity of historical convent cooking.
🥗 Ingredients
The Infused Milk Base
- 1 liter Whole milk (Full fat for the best texture)
- 1 Cinnamon stick (Preferably Ceylon cinnamon)
- 2-3 strips Lemon peel (Large strips, pith removed)
- 1 pinch Salt (To balance the sweetness)
The Batter
- 12 pieces Large eggs (Separated; at room temperature)
- 250 grams Granulated sugar (Divided use)
- 125 grams All-purpose flour (Sifted)
- 1 tablespoon Cornstarch (For a lighter crumb)
The Signature Finish
- 3-4 tablespoons Ground cinnamon (For generous dusting)
- 8-10 pieces Elvas Plums (Ameixas de Elvas) (In syrup; the traditional accompaniment)
👨🍳 Instructions
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1
Preheat your oven to 200°C (400°F). Traditionally, Sericaia is baked in a shallow, wide clay dish (prato de barro), so place your dish in the oven while it preheats to warm it up slightly.
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2
In a medium saucepan, combine the milk, cinnamon stick, lemon peel, and a pinch of salt. Bring to a gentle simmer over medium heat, then remove from heat and let it infuse for 10 minutes.
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3
In a large mixing bowl, whisk the 12 egg yolks with 200g of the sugar until the mixture is pale, thick, and forms a ribbon when the whisk is lifted.
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4
Slowly sift the flour and cornstarch into the egg yolk mixture, folding gently with a spatula until just combined. Avoid overworking the batter.
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5
Remove the cinnamon stick and lemon peel from the warm milk. Gradually pour the milk into the yolk-flour mixture in a thin stream, whisking constantly to prevent the eggs from curdling.
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6
Pour the entire mixture back into the saucepan. Cook over low heat, stirring continuously with a wooden spoon or whisk, until the custard thickens enough to coat the back of a spoon (about 8-10 minutes). Do not let it boil.
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7
Remove the thickened custard from the heat and transfer it to a clean bowl to cool slightly while you prepare the egg whites.
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8
In a separate clean, grease-free bowl, beat the 12 egg whites until soft peaks form. Gradually add the remaining 50g of sugar and continue beating until they reach stiff, glossy peaks.
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9
Gently fold one-third of the egg whites into the custard to lighten the base. Then, carefully fold in the remaining whites using a large metal spoon or spatula, maintaining as much air as possible.
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10
Take your warm clay dish and grease it lightly with butter. Pour the batter into the dish in thin, overlapping layers, creating a slightly mounded shape in the center.
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11
Dust the entire surface heavily with ground cinnamon in a criss-cross pattern. This is crucial for the traditional 'cracked' look that develops during baking.
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12
Lower the oven temperature to 180°C (350°F) and bake for 35-45 minutes. The pudding should rise significantly and the surface should develop deep, beautiful cracks.
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13
Turn off the oven and leave the door slightly ajar, letting the Sericaia sit inside for 5-10 minutes to prevent it from collapsing too quickly.
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14
Remove from the oven and let it cool completely in the dish. It will deflate slightly, which is perfectly normal and creates the dense yet creamy texture characteristic of the dish.
💡 Chef's Tips
Always use room temperature eggs to ensure maximum volume when beating the whites. The 'cracks' on top are the hallmark of a successful Sericaia; be generous with the cinnamon as it helps create the surface tension needed for cracking. If you don't have a clay dish, a wide ceramic tart pan or shallow pyrex dish will work, though clay is the most authentic. Do not open the oven door during the first 25 minutes of baking, or the pudding may collapse prematurely. Sifting the flour twice ensures there are no lumps in the custard base, resulting in a silkier mouthfeel.
🍽️ Serving Suggestions
Serve at room temperature or slightly chilled for the best flavor profile. Accompany each slice with 1 or 2 Elvas Plums and a spoonful of their thick sugar syrup. Pair with a glass of chilled Licor de Beirão or a sweet Ginjinha (cherry liqueur). A glass of late-harvest Alentejo dessert wine perfectly complements the cinnamon notes. For a modern twist, serve with a dollop of unsweetened whipped cream to cut through the richness.